Italian baked mussels with potatoes and rice

    1 hour 30 min

    Known in Italy as 'Riso, patate e cozze' this baked mussels with potatoes and rice dish is iconic in Puglia, Southern Italy. It's a baked dish of mussels, rice, sliced potatoes and tomatoes. The ingredients are added in layers and flavored with garlic, oil and parsley. See note below which will tell you how to prepare the mussels.

    2 people made this

    Serves: 6 

    • 2 cloves garlic, minced
    • 1 small bunch parsley, chopped and divided
    • 4 tablespoons breadcrumbs
    • 500g potatoes, peeled and 2mm sliced
    • 2 onions, sliced thinly in half rings
    • 6 or 7 tomatoes, thinly sliced
    • 1kg mussels, washed, trimmed, half shelled and strained (see note)
    • 400g uncooked Arborio rice
    • 4 tablespoons extra virgin olive oil, or as needed
    • salt and pepper, to taste

    Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

    1. Preheat the oven to 200 C / Gas 6. Mix garlic and 1/2 chopped parsley in a bowl; place the remaining parsley with breadcrumbs in another bowl. Set aside.
    2. Generously oil the bottom of a large stainless roasting tin; arrange half of the potato slices in a single layer or just slightly overlapping on the bottom of the tin.
    3. Season with salt, drizzle with oil; arrange sliced onions and tomatoes on top of potato layer. Scatter the garlic and parsley mix on top of tomatoes. Arrange the mussels, shell side down, to create another layer. Drizzle oil on top of mussels and cover with a layer of rice.
    4. Finish with a layer of sliced potatoes and drizzled with oil. Season with salt and scatter the breadcrumb and parsley mix on top.
    5. Pour the filtered water you reserved from the mussels into the side of the pan; add more water to fill the tin half way up the sides. Cover with a lid or with foil.
    6. Bake in the preheated oven for about 1 hour or until the rice is cooked and the water is all absorbed. Remove the lid in the last 10 minutes of cooking. Turn on grill and allow to to brown if necessary.


    Open mussels with a knife, reserving any liquid that comes out as it is salty and flavourful and so important for this dish. If you prefer, you can cook the mussels in a saucepan for a few minutes until they just open and reserve all the cooking water. Keep mussels in one half of the shell for cooking, discarding the other half of the shell.

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