Our typical Barese tradition! Il perfetto piatto unico!
As you can see from the pictures, the ‘tiella’ is a low clay baking dish.
Language bites: clean, scrub, soak, change, peel, cut, slice, chop,
drain, open, grease, make, sprinkle, grate, arrange, season, mix, fill,
drizzle, open and bake.
What do I need?
- 500 gr potatoes
- 300 gr Carnaroli rice
- 1kg mussels
- 2 garlic cloves
- 500 gr onions
- A bunch of fresh parsley
- Extra Virgin Olive Oil
- 500 gr fresh cherry tomatoes
- 200 gr grated Pecorino cheese
- Salt & pepper
- Water
Simple steps
- Clean and scrub the mussels under cold running water.
- Soak the mussels in fresh water for about 45 minutes changing
the water two or three times. - Peel and cut potatoes into slices.
- Peel and slice onions.
- Cut tomatoes.
- Chop garlic and parsley.
- Drain the mussels.
- Open the mussels leaving half shell.
- Put rice, cheese, salt & pepper, chopped parsley, grated garlic and
chopped onion in a bowl and mix. - Grease the pan with the oil ( be generous).
- Start making layers of:
a. First layer of onions at the bottom of the pan and olive oil.
b. Layer of potatoes: sprinkle with salt and pepper, grated or
chopped garlic, parsley, tomatoes and grated cheese. Drizzle
with plenty of oil.
c. Layer of mussels: arrange the mussels on the top of the
potatoes. Fill each mussel with seasoned rice .
d. Continue with another layer of potatoes and sprinkle with salt,
pepper, grated or chopped garlic, parsley, tomatoes and grated
cheese. Drizzle with plenty of oil.
e. Pour water into the baking dish, and bake at 200°C for about 50
minutes + 10 minutes to rest.
Lia’s tips: the internal layers must have grated cheese and olive
oil. I recommend that you open raw mussels, and the shells must be perfectly clean: use a small blunt knife to open the shell halves.
Try to keep the mussel juice and add it to the water for baking.