Instructions
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.
30 minOil the tiella (or a deep round dish). Layer the onion, half the tomatoes, garlic, parsley, a third of the potatoes; season lightly.
8 minArrange the mussels on their shells face up in one proud layer. Rain the rice into every gap and over the shells.
8 minCover with the remaining potatoes in overlapping slats, the rest of the tomatoes, pecorino, breadcrumbs, pepper, and the rest of the oil.
8 minPour the strained mussel water plus enough plain water down the side to just reach the top layer without flooding it.
3 minBake at 200 C until the top is bronzed and the rice tender when probed at the center, 60 to 70 minutes; tent with foil if the crust races ahead.
70 minRest 20 minutes. Serve warm or at Bari’s preferred padded room temperature, digging to the bottom with every spoonful.
Chef's Tips
- Raw mussels, real liquor: Steaming the mussels first cooks them twice and wastes their water in the pot. Opening raw is a knife skill worth the ten minutes it takes to learn.
- Water to the brim, not over: The rice drinks what you give it. Flood the dish and the bottom turns porridge; the level should kiss the top layer and no more.
- Some Bari families slide zucchini among the layers in summer; purists allow it and then check the rice came out separate and proud anyway.
