Ingredients
- 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 ParsleyChopped
Directions
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 |
