Tiella Barese di Riso Patate e Cozze

From Bari on Puglia’s coast, tiella takes its name from the round pan that cradles this layered bake. Rice, potatoes, and mussels steam together with tomato, pecorino, and the mussels’ own liquor for a one-pan seaside supper.

Serves 6 · 35 min prep · 60 min cook

Estimate for one serving

• 280 cal
• 12g protein
• 24g carbs
• 8g fat
• 5g fiber

Every recipe here is free to read.

Ingredients

• 1 1/2 cups Arborio ricePantry
• 1 1/2 lb potatoes, slicedProduce
• 2 lb mussels, cleanedSeafood
• 1 onion, slicedProduce
• 2 tomatoes, slicedProduce
• 1/2 cup PecorinoDairy
• 1/3 cup olive oilPantry
• as needed parsley and garlicProduce
• 1/2 cup white winePantry

Instructions

1. 1Open mussels with garlic and wine; reserve meat and liquor.
2. 2Layer potato, onion, tomato, rice, mussels, herbs, cheese in an oiled pan.
3. 3Add liquor and water to barely cover.
4. 4Bake until rice is tender and top bronzed.