Tiella With Rice, Potatoes & Mussels

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
The Tiella with rice, potatoes, and mussels recipe is a delightful dish hailing from the southern region of Italy. This traditional recipe combines the flavors of tender mussels, creamy potatoes, and aromatic rice, all baked together in a single pot. It is a perfect representation of the Mediterranean cuisine, featuring a harmonious blend of seafood and earthy ingredients. The Tiella is a comforting and satisfying meal that can be enjoyed by both seafood lovers and those seeking a taste of authentic Italian cooking.

Keywords: Tiella, rice, potatoes, mussels, Italian cuisine.

Tiella with rice potatoes mussels recipe details

Tiella with rice potatoes mussels recipe, recipe Rating: 4.7
Number of votes:119

This mussels, potatoes and rice bake is a one-dish meal popular in the region of Puglia, in Southern Italy. Very easy to make.
Ready in: 1 hour 5 mins

Ingredients

Serves: 6

• 2 1/4 pounds mussels
• 2 tablespoons unsalted butter
• 3 tablespoons extra virgin olive oil
• 2 garlic cloves, minced
• 2 onions, chopped
• Bunch of parsley, chopped
• 2 stalks of celery, chopped
• 6 basil leaves, chopped
• 3/4 cup grated pecorino cheese
• 1 1/2 pounds cherry tomatoes, chopped
• 1 1/2 pounds potatoes, sliced thickly crosswise and in cold water
• Salt and pepper
• 2 cups uncooked rice

Preparation method

Prep: 30 mins | Cook: 30 mins | Extra time: 5 mins, resting

1. Scrub mussels under cold running water with a kitchen brush. Open mussels (to open, hold the hinged end in your hand and insert a sturdy, blunt knife between the shell halves, working it to cut the hinge; twist the knife to pry open the shell) preserving its juices (important! You need them for taste) and discarding the half of the shell with no meat.
2. Preheat oven to 350 degrees F. Put a little of the olive oil and butter in a deep metal pie dish, then make a layer using some of the garlic, onions, parsley, celery, basil and tomatoes.
3. Cover with a layer of potatoes, season to taste with salt and sprinkle with pecorino cheese. Arrange mussels and their juices and sprinkle with pepper. Cover with the rice.
4. Repeat a layer of garlic, onions, celery, parsley, basil, tomatoes and oil; season to taste with salt and sprinkle with pecorino cheese. Cover with potato slices and coat them with garlic, onions, celery, parsley, basil, tomatoes, olive oil and some butter. Season to taste with salt and sprinkle grated cheese.
5. Cover all the ingredients with water and bake for at least 30 minutes or until there is no cooking juice. If necessary, add a few tablespoons of hot water during cooking.
6. Let the dish rest for 5 minutes and then serve.