Preparazione
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.
Consigli dello Chef
- 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.
