Ingredients

• 500 g clean mussels
• 500 g potatoes
• 300 g rice
• 30 g Pugliese cherry tomatoes
• 2 onions
• grated pecorino cheese
• garlic
• parsley
• extra virgin olive oil
• salt
• pepper

For the recipe of rice, potatoes and mussels tiella, open the mussels in a saucepan, with the lid, for 1-2 ’. Eliminate the empty valve, keeping the one with the mollusk. Peel potatoes and onions and cut them into thin slices. Finely chop a sprig of parsley with 2 cloves of garlic.

Clean the tomatoes, wash them and cut them into small pieces. Place a layer of onions in a baking dish or in an oven dish; sprinkle with parsley, sprinkle with 2 tablespoons of oil, then cover with a layer of potatoes. Put mussels and tomatoes on top of the potatoes, season with grated pecorino cheese, salt, pepper and 4 tablespoons of extra virgin olive oil. Finally, sprinkle the rice over everything, spreading it evenly.

Partially cover with a few more slices of potato, add a little more oil and parsley. Finally, add as much water as needed to cover the ingredients flush and bake at 180 ° C for about 30 ', checking the rice cooking at the end.

Other Recipes you can read:

• The fusion revolution in the kitchen: salmon croquettes – Italian ..

  Steam the salmon until it is completely cooked and then crumble it with a fork. In a bowl, mix the salmon, potatoes, chopped parsley, salt and pepper. Form ..

• Freshness and colors at the table: basmati rice bowl – ..

  This is a recipe that will take you step by step to combine flavors and textures. There prawn bowl with ..

• Rösti recipe of potatoes and gorgonzola bechamel – Italian cuisine ..

  THE Rosti they are a typical Swiss preparation based on potatoes that come grated and compacted in pancakes to be cooked in a pan until you obtain a golden ..