Entree: Italy – Puglia – Tiella Barese (Baked layered casserole of rice, potatoes, and mussels from Bari)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 55 min

Additional 10 min

Total 1 hr 35 min

Ingredients

- 2 lb (900 g) fresh mussels, cleaned and debearded
- 1 1/2 cups (285 g) short-grain rice (arborio or Carnaroli)
- 1 lb (450 g) potatoes, peeled and very thinly sliced (about 3 medium)
- 1 can (14 oz) (400 g) crushed tomatoes
- 1/2 cup (120 ml) dry white wine
- 4 tbsp (60 ml) extra-virgin olive oil, plus extra for drizzling
- 1 medium onion, finely chopped (about 5 oz / 140 g)
- 2 cloves garlic, minced (about 0.3 oz / 9 g)
- 1 cup (25 g) fresh flat-leaf parsley, chopped
- 1/2 cup (50 g) breadcrumbs (preferably stale country bread, finely ground)
- 1 tsp (5 g) coarse salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1/2 tsp (2 g) red pepper flakes (optional)
- Zest of 1 lemon (optional)

Instructions

1. Preheat the oven to 375°F (190°C). Lightly oil a 10-inch (25 cm) round or similar ovenproof shallow dish.
2. Rinse mussels under cold water, discard any that do not close when tapped. In a large skillet over medium heat, warm 2 tbsp (30 ml) olive oil, add half the chopped onion and 1 clove garlic, and cook until softened, about 3 minutes. Add white wine and 1/2 cup (120 ml) water, bring to a boil, then add mussels, cover, and steam just until they open, about 4–5 minutes. Remove mussels as they open and reserve the cooking liquid by straining it into a bowl; discard any unopened mussels.
3. Remove mussels from shells leaving about half whole in shell for presentation and shell the rest; set both aside. Measure out 1 1/2 cups (360 ml) of the reserved strained mussel liquid (top up with water if needed) to use as the cooking liquid.
4. In a bowl combine crushed tomatoes, remaining 2 tbsp (30 ml) olive oil, remaining chopped onion, minced garlic, chopped parsley, salt, pepper, and red pepper flakes if using.
5. Start layering in the prepared dish: spread a thin layer (about 1/3) of the tomato-olive mixture on the bottom. Arrange half of the potato slices in an overlapping layer to cover the base. Sprinkle 3/4 cup (150 g) of the rice evenly over potatoes. Drizzle about 1/3 of the reserved mussel liquid over the rice and sprinkle a little of the breadcrumb and parsley mixture (reserve some for topping).
6. Repeat with another layer: remaining tomato mixture, remaining potato slices to cover, remaining rice (3/4 cup / 150 g), another drizzle of reserved liquid, and a light sprinkle of breadcrumbs and parsley. Finish with a top layer of potato slices to cover.
7. Distribute mussels (in shell and shelled) over the top, tucking some between potato slices. Pour any remaining cooking liquid around the edges (not directly over the mussels) and drizzle with a little extra-virgin olive oil. Sprinkle remaining breadcrumbs, parsley, and lemon zest over the top.
8. Cover the dish tightly with foil and bake in the preheated oven for 30 minutes. Remove foil and bake uncovered another 20–25 minutes until potatoes are tender, top is golden, and rice is cooked through. If the top browns too quickly, cover loosely with foil.
9. Let rest 10 minutes before serving so layers set. Serve warm, cutting into wedges so each portion has rice, potato, and mussels.