Opening the mussels raw is the choice that makes this tiella: they cook once, in the oven, and their strained water becomes the liquid the rice drinks. Rice scattered raw among the shells, potatoes above, and water brought just to the top layer give you a bronzed crust with separate grains beneath. Then let it rest; it is better warm than hot.
Make ahead Bake it an hour or two before the meal: it is meant to settle at room temperature, so the wait only helps.
Tiella Barese
Total 2 hr 20 min · Prep 50 min · Cook 1 hr 10 min · Serves 6
Method
Open the raw mussels over a bowl with a short knife, keeping the meat on one half shell and every drop of water. Strain the water through fine cloth.
Oil the tiella (or a deep round dish). Layer the onion, half the tomatoes, garlic, parsley, a third of the potatoes; season lightly.
Arrange the mussels on their shells face up in one proud layer. Rain the rice into every gap and over the shells.
Scatter the rice across the open mussels and into the gaps between their shells. Cover with the remaining potatoes in overlapping slats, the rest of the tomatoes, pecorino, breadcrumbs, pepper, and the rest of the oil.
Pour the strained mussel water plus enough plain water down the side to just reach the top layer without flooding it.
Bake at 200 C until the top is bronzed and the rice tender when probed at the centre, 60 to 70 minutes; tent with foil if the crust races ahead.
Rest 20 minutes. Serve warm, or at room temperature, digging to the bottom with every spoonful.
Equipment
Baking DishA terracotta tiella if you can find one; any deep round ovenproof dish works.
Paring KnifeA short, sturdy blade for prying mussels open; an oyster knife is even better.
Fine Mesh SieveLine it with cheesecloth to catch every grain of sand.2 options
Mandoline · OptionalFor even 5 mm potato slats that cook through with the rice.
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Estimated per serving
- Calories
- 547 kcal
- Protein
- 20.6 g
- Carbohydrates
- 75.1 g
- Fat
- 19.4 g
- Fiber
- 4.1 g
Per serving · 1/6 of the recipe Ingredient-based estimate; brands and preparation change the result. Assumes 480g mussel flesh from 1.5kg shell-on mussels. Sodium is omitted because the retained mussel liquid varies.
Nutrition sources: CREA Centro di ricerca Alimenti e Nutrizione · USDA Agricultural Research Service
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