
Serves 6
- 1.5kg potatoes, sliced
- 300g risotto rice, soaked in cold water
- 1kg mussels, opened on the half shell – reserve the liquid
- onions, sliced
- olive oil
- garlic, chopped
- parsley, chopped
- tomatoes, chopped
- pecorino Romano, grated
- parmesan, grated
- salt and pepper
- Assemble the tiella as follows in an ovenproof dish, preferably terracotta
- A layer of onions drizzled with oil
- A layer of potatoes seasoned with garlic, tomatoes, parsley, sat and pepper, cheese. Drizzle with oil
- A layer of mussels seasoned with garlic and parsley. Drizzle with oil
- Drain the rice and distribute it over the mussels. Season with garlic, tomatoes, parsley, sat and pepper, cheese. Drizzle with oil
- A layer potatoes.
- Add the water reserved when you opened the mussels. Add water so that the final layer of potatoes is just covered
- Cover tightly (maybe with alumnium foil) and bake at 180°C for up to two hours. Test from time to time with a skewer.
- Uncover for the last 20 minutes of cooking to brown the top.