This is another tiella recipe from Bari. It’s not completely traditional as the mussels are not raw when added to the tiella, but if you don’t fancy opening all those mussels it’s a fair approximation. I’ll post the ‘authentic’ recipe later.
- 400 g potatoes, peeeled and thinly sliced
- 200 g risotto rice
- 700 g mussels, cleaned
- 2 cloves garlic, finely chopped
- 1 medium onion, thinly sliced
- a handful of parsley, finely chopped
- olive oil
- 200 g tomatoes, peeled, deseed and chopped
- pecorino cheese, grated
- Boil the rice until al dente. Reserve some of the cooking liquid.
- Heat the mussels in a pan with a little oil and the chopped garlic. When they have opened, remove from the pan. Strain and reserve the liquid. Remove the top shell from each mussel.
- Assemble the tiella in a ovenproof dish. Make layers of the ingredients in the following order – potatoes, rice, onions, tomatoes, a little cheese, parsley. Repeat until all the ingredients have been used up, finishing with a layer of potatoes.
- Pour the liquid from the mussels over the tiella. Add some of the cooking liquid from the rice so that the level of liquid comes about two thirds of the way up the dish. Season well with pepper (not salt as the mussel liquid will be quite salty). Drizzle olive oil on top.
- Bake uncovered for around 35 minutes at 180C. Add a layer of mussels in the half shells, drizzle on a little more oil and return to the oven for 10 minutes.