Mussels, Rice and Potato Bake

Mussels, Rice and Potato Bake

10saves
1hr35min


2 people made this

About this recipe: This Italian dish is also known as tiella. Layers of onions, celery, potatoes, tomatoes, herbs, cheese and mussels are baked together until tender. Enjoy with a large green salad.

Chaska

Ingredients
Serves: 6 

  • 1kg mussels, cleaned and empty shells discarded
  • 700g potatoes, peeled and thickly sliced
  • 700g cherry tomatoes, halved
  • 350g rice
  • 100g pecorino romano cheese, grated
  • 2 onions, chopped
  • 2 sticks celery, chopped
  • fresh basil leaves, chopped
  • 1 bunch parsley, chopped
  • 2 cloves garlic, finely chopped
  • 200ml extra-virgin olive oil
  • unsalted butter
  • salt and pepper

Method
Prep:45min  ›  Cook:35min  ›  Extra time:15min resting  ›  Ready in:1hr35min 

  1. Preheat oven to 180 C / Gas 4.
  2. Place olive oil and butter into a deep baking dish. Layer in 1/2 garlic, 1/2 onions, 1/2 parsley, 1/2 celery, 1/2 basil and 1/2 tomatoes. Cover with 1/2 potatoes and season with salt and 1/2 cheese.
  3. Arrange mussels and juices on top. Season with pepper. Cover with rice. Repeat with a layer of garlic, onions, celery, parsley, basil, tomatoes, oil and butter. Season with salt and sprinkle with cheese.
  4. Pour enough water into the dish to cover all ingredients. Bake for 35-45 minutes or until all the liquid has been absorbed. If necessary, add some hot water during baking.
  5. Let the dish rest for 15 minutes before serving.

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