Tiella barese with rice, potatoes and mussels

Ingredients

For 1 serving

• White rice55 g
• Potatoes120 g
• Mussels200 g
• Cherry tomatoes80 g
• Onion30 g
• Garlic1 clove
• Pecorino10 g
• Breadcrumbs5 g
• Extra virgin olive oil10 g
• Parsley5 g
• Saltto taste

Contains: gluten, lactose, shellfish,

In season: May – September

Method

1. Heat a conventional oven to 200 °C. Scrub the mussels under cold water and pull off the beards towards the tip; discard any that are open or broken.
2. Open the mussels raw over a bowl: slide a small knife between the shells on the flat side, twist, and leave the mussel attached to one half shell. Strain the collected liquid through a fine sieve.
3. Peel the potatoes and slice them thinly, about 3 mm; thinly slice the onion, halve the cherry tomatoes, and chop the garlic and parsley. Rinse the rice in a sieve.
4. Oil a small baking dish and lay down the onion and half the potatoes; add half the tomatoes, garlic and parsley, a sprinkle of pecorino, then the mussels shell side down with the rice scattered between them.
5. Cover with the remaining potatoes and tomatoes. Pour in the mussel liquid plus enough water to just reach the top layer; salt lightly, as the mussels are already salty.
6. Finish with the rest of the pecorino, the breadcrumbs and the remaining olive oil. Bake at 200 °C for 40–45 minutes, until the liquid is absorbed, the rice is tender and the top is golden; rest for 5 minutes before serving.