Tiella di Riso, Patate e Cozze (Rice, Potato and Mussel Bake)
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Ingredients
- 600 g fresh mussels, scrubbed and debearded
- 200 g arborio risotto rice
- 400 g waxy potatoes, thinly sliced
- 150 g onion, finely sliced
- 200 g cherry tomatoes, halved
- 3 garlic cloves
- 40 ml olive oil
- 300 ml fish stock
- 30 g pecorino romano, grated
Nutrition (per serving)
- Calories
- 433 kcal
- Protein
- 14.4 g
- Carbohydrate
- 62.2 g
- of which sugars
- 4.4 g
- Fat
- 13.3 g
- of which saturates
- 3 g
- Fibre
- 3.6 g
- Salt
- 1.25 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Place the mussels in a large pan with a splash of water over a high heat, cover and cook for 3-4 minutes until opened. Discard any that remain closed, then remove most from their shells, reserving the liquor.
- 2
Layer half the potatoes, onion and cherry tomatoes in an oiled baking dish, scatter over the garlic and the rice, then add the mussels.
- 3
Top with the remaining potatoes, onion and tomatoes.
- 4
Mix the fish stock with the reserved mussel liquor and pour over, drizzle with the olive oil, and scatter with the pecorino.
- 5
Cover with foil and bake for 35 minutes, then uncover and bake for a further 10-15 minutes until the rice and potatoes are tender.
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