Apulian Tiella with Rice, Potatoes and Mussels

The Apulian tiella with rice, potatoes and mussels is a traditional dish of the Apulian cuisine, full of flavor and much appreciated. Here’s how to prepare it:

Ingredients

• 500 g of mussels
• 300 g of rice (typically a Carnaroli or Arborio rice)
• 3 medium potatoes
• 1 small onion
• 400 g of peeled tomatoes or tomato purée
• A bunch of parsley
• Breadcrumbs
• Extra virgin olive oil
• Salt
• Black pepper
• Water

Preparation

1. Begin by cleaning the mussels well. Wash under running water and scrape off the external incrustations. Remove the seaweed present between the shells by pulling it towards the mussel’s narrow opening. Discard any that are already opened or broken.

2. In a large pan, fry the finely chopped onion in extra virgin olive oil. When it’s golden, add the mussels and cover with a lid. Cook until the mussels open, then shell most of them leaving some whole for the final garnish of the dish.

3. Slice the potatoes into rounds, not too thick, then cut the peeled tomatoes into chunks or, if using purée, leave as is.

4. Chop the parsley and prepare your rice.

5. Take a large, shallow dish (traditionally made of terracotta) and grease the bottom with some oil. Begin to create alternating layers with the potatoes, then the rice (usually raw, but some prefer to sauté the rice before doing so), the tomatoes, the shelled mussels, and a bit of the mussel cooking liquid. Each layer should be seasoned with parsley, salt, black pepper and a drizzle of oil.

6. Repeat the layers until all ingredients are used up. The final layer should be tomatoes. Then, decorate with the shelled mussels you had set aside.

7. Sprinkle the surface with breadcrumbs and a drizzle of extra virgin olive oil.

8. Add water just enough to barely cover the last layer (be careful, as the rice will absorb a lot of liquid).

9. Bake in a preheated oven at 200 °C for about 30-40 minutes, or until the rice and potatoes are soft and a nice crust has formed on the surface.

10. Remove from the oven and let it rest for a few minutes before serving.

Interesting Facts

The tiella takes its name from the terracotta container in which it is cooked. It’s a dish that evokes the concept of conviviality and sharing, perfect for bringing families and friends together around a single large meal. Moreover, it is versatile: other ingredients such as zucchini, bell peppers, or other seafood can be added according to taste and local traditions.