Rice Potatoes and Mussels (Riso Patate e Cozze)

Rice Potato and Mussel Bake is one of the most typical dishes from Bari.

1 kilo mussels on the half shell

2 or 3 potatoes

100grams rice (I use an Italian rice variety called ‘riso roma’. It has big long grains…risotto rice, such as ‘arborio’, will not work well in this dish)

4/5 cherry tomatoes

1 small courgette

1 medium onion

1 fat clove of garlic

parsley

50 grams grated pecorino cheese

extra virgin olive oil

• Lightly oil the bottom of the casserole or pie dish.
• Begin with a sparse layer of finely chopped onion
• Slice the potatoes thinly and layer them on top of the onion
• Sprinkle 50 grams of the rice on top and season with a generous pinch of salt
• add in half of the diced tomatoes and half of the finely sliced courgette
• Sprinkle half of the pecorino cheese on top and drizzle in some olive oil in a concentric circle
• Next put in a layer of mussels, then the rest of the rice, a clove of crushed garlic, diced tomatoes, finely chopped onion, chopped parsley, sliced courgette and the rest of the cheese.
• Salt and freshly ground black pepper
• Again a drizzled circle of oil
• Cover with another layer of potatoes, lightly salted.
• Pour in just enough water to barely cover the ingredients.
• Push everything down into the water with your hands or a spatula.
• A drizzle of oil and bake in a pre-heated oven at 200°C for an hour.
• Remove from oven, cover with tin foil and leave to sit for at least 15 minutes……this dish can happily wait an hour or longer. Buon appetito