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Rice potatoes and mussels





1000 grams


600 grams

Carnaroli rice

300 grams


300 grams


1 gram


1 spoon

Iodized salt

to taste


1 spoon

Red tomatoes

3 grams

Grated Parmesan cheese

2 spoons

Extra virgin olive oil

to taste

single courses from Italy - Puglia

Rice potatoes and mussels

Rice potatoes and mussels

with gluten with lactose with shellfish source of B vitamins high in iron source of C vitamins high in potassium high in phosphorus

ready in

1 hour 40 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Rice potatoes and mussels

The typical recipe of Puglia Bari has made a fool of my French friends

Rice potatoes and mussels step 1

step 1

Clean the mussels well, open them and set aside keeping one half of the valve in which the mollusc. It will work out the rice and, therefore, should be thoroughly washed

Rice potatoes and mussels step 2

step 2

Peel the potatoes and cut not too thin, otherwise the cooking is all flake

Rice potatoes and mussels step 3

step 3

Let's go now to form the tiella: on the bottom of the pan pour generously dellolio the onion and cut into thin slices, add a layer made with half of the potatoes, half of tomatoes washed and cut

Rice potatoes and mussels step 4

step 4

Now add the mussels with clam upward, the rice and the remaining part of potatoes and tomatoes. Sprinkle with more chopped parsley, season with plenty of oil and a little salt.

Rice potatoes and mussels step 5

step 5

Add at the end grated Parmesan or pecorino cheese for a stronger taste, bread crumbs and water. This must be paid on the one hand very gently and should arrive flush with breadcrumbs

Rice potatoes and mussels step 6

step 6

Bake in hot oven at 200 degrees for 45 minutes the first time check before you turn off the oven, the cooking is very dependent on the size of the pan and your oven !. Let cool before serving

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