Rice, Potato, and Mussel Casserole
Preparation time:
Cooking time:
Ingredients
Level
1 hour and 20 minutes
1 hour and 20 minutes
Ingredients for 4 people
Easy
Rice, Potato, and Mussel Casserole
a ricetta
The history of the dish rice, potatoes, and mussels has its deep roots in the culture and traditions of Puglia, a region overlooking the Adriatic Sea. This popular dish, often referred to as "Tiella", is a perfect example of the Apulian culinary philosophy: combining simple and fresh ingredients to create delicious and flavorful dishes.
The mussels, with their sea-like flavor, represent the close relationship between the Apulians and their marine environment. The potatoes, abundantly grown in the region, add a soft and earthy texture to the dish. And finally, the rice, with its ability to absorb all flavors, ties the ingredients together in perfect harmony.
It is believed that the dish originated as a way for fishermen and their families to use fresh mussels combined with other available local ingredients, thus creating a nourishing and tasty meal. The "tiella" in which it is cooked is named after the typical terracotta pan used for its preparation.
Over the years, rice, potatoes, and mussels have become not just a family meal, but also a dish celebrated in restaurants and festivities. It is a testament to the ingenuity and passion of the Apulians for their cuisine and culture.
Ingredients
Ingredients for 4 people:
300 gr of rice
500 gr of potatoes
200 gr of opened mussels
150 gr of cherry tomatoes
1.5 liters of vegetable broth
Onions
Salt, pepper, and parsley (to taste)
Credo Extra Virgin Olive Oil
Preparation
Preparation: Peel the potatoes, slice them into thin rounds, and set them aside in a bowl with cold water. Wash the cherry tomatoes and slice them into round pieces like the potatoes. Lastly, thinly slice the onion into rings. Grease a high-sided earthenware baking dish with oil; lay the onions on the bottom, arrange the potato slices in a radial pattern so that there's no empty space, and season with salt. Now place the opened mussels, add the sliced tomatoes and rice, and then layer again with the potato slices in a radial pattern and tomatoes.
Season with salt and sprinkle with chopped parsley. Gently pour vegetable broth on one side of the dish, ensuring the level reaches just below the potato layer. Cover and bake in the lower part of the oven for about 30 minutes. The tiella is ready to be enjoyed. For optimal cooking, it's recommended to gradually add vegetable broth during baking.