Taditional rice with potatoes and mussels

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Ingredients

Adjust Servings:
4,4 lb Mussels
7 oz Risotto rice
2,2 lb Potatoes
3,5 oz White Onion
14 oz Cherry tomatoes
1 Garlic cloves
Bread crumbs
Extra-virgin olive oil
Pepper
Salt
2 sprigs Parsley Chopped

Taditional rice with potatoes and mussels

Cuisine:

    If you like Puglia and its gastronomy rich in seafood, fish, and vegetables, we offer you the recipe for an emblematic dish of the city of Bari: the famous “riso, patate e cozze,” which translates to “rice, potatoes, and mussels.” This is a super tasty dish, halfway between a risotto and a gratin!

    • 90 min
    • Serves 4
    • Medium

    Ingredients

    Directions

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    As is often the case with typical southern recipes, rice with potatoes and mussels is a popular dish. It unites land and sea thanks to two simple ingredients, easy to find even in the most ordinary houses: rice and potato. It is a dish that arrived in Puglia thanks to the influence of the Spaniards, who occupied the territory in the 16th century (moreover, this recipe has points in common with the famous “paella Valenciana”). So, if you want to prepare an original and gourmet dish, here are all the secrets of rice with potatoes and mussels!

    Featured image:
    O1K_3320
    by Frederic Knapp @ flickr

    Steps

    1
    Done

    Start by washing the mussel shells. Scrape the outer shell well with a sponge, and also remember to remove the small beard that protrudes from the shell.

    2
    Done

    Once the mussels have been cleaned, put them in a saucepan, cover, and cook over high heat for 5 minutes to open the mussels. Filter the cooking water through a fine-mesh sieve, or else with paper towels.

    3
    Done

    Reserve the filtered water; since it will be used later.

    4
    Done

    Once your mussels are open, remove the empty half-shells.

    5
    Done

    Discard the closed mussels (if they do not open in the pan, they are unfit for consumption).

    6
    Done

    In a bowl, put the rice and cover it with lightly salted water: once the rice has absorbed the water, add a little olive oil and the chopped onions.

    7
    Done

    In an aluminum mold, put a little olive oil and cover the bottom with the potatoes cut into very thin strips, a few cherry tomatoes, and a little chopped parsley.

    8
    Done

    Then add more oil, salt, pepper, and a layer of mussels that you prepared previously.

    9
    Done

    Add a layer of rice, filling the molds well, but also the chopped garlic and parsley and more oil and pepper.

    10
    Done

    Place a final layer of sliced potatoes (as at the bottom), olive oil, and cherry tomatoes.

    11
    Done

    Pour in the water from the mussels that you have kept and a little salt water if necessary. Do not cover the last layer of potatoes with water.

    12
    Done

    Add breadcrumbs for a more crispy result.

    13
    Done

    Preheat the oven to 392°F and bake this recipe for about 45 minutes until the potatoes are golden brown.

    14
    Done

    Other types of vegetables like zucchini slices can be used; you can also use other seafood like shrimp, squid, etc. In any case, everyone will appreciate this tasty dish. Enjoy your meal

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