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Oven-baked rice with mussels

  • 1 hour and 10 minutes
  • Medium
  • First Courses
A complete dish, famous in the Bari region, traditionally served in a “Tiella”, a typical container used both for baking and serving the dish up.

Ingredients: Per 4 servings

  • 1 lb potatoes
  • 2 lb mussels
  • 5 oz onion, sliced
  • 1 lb tomatoes
  • lb Rice
  • 3 ½ oz garlic
  • 5 oz parsley
  • 3 ½ oz extra virgin olive oil
  • 3 ½ oz Pecorino cheese
  • oz thyme
  • 5 oz fish broth
  • 1 ¾ oz onion, chopped
  • 1 ¾ oz white wine


Step 1

Open the mussels in a pan containing a little oil and a clove of garlic, and leave to cook, covered, over high heat.

Oven-baked rice with mussels - step 1

Step 2

In the meantime, toast the rice in a casserole with a little oil and the chopped onion, and then pour the white wine over it. Allow to evaporate and then put the rice aside well away from the heat.

Oven-baked rice with mussels - step 2

Step 3

Peel the potatoes, slice them and blanch in boiling, salted water made slightly acid. In an oven dish, sprinkle a little salt, add the julienne-cut onion, the chopped parsley, and a little oil.

Oven-baked rice with mussels - step 3

Step 4

Add the chopped garlic, the thyme and the cut tomatoes, then the Pecorino and cover with half of the potatoes. Add the toasted rice, flavored with a little garlic and parsley.

Oven-baked rice with mussels - step 4

Step 5

Add half of the shelled mussels, and make another layer of tomatoes and potatoes.

Oven-baked rice with mussels - step 5

Step 6

Pour in 100gr of the mussel cooking liquid, a little oil and 150gr of fish stock. Sprinkle with the Pecorino, cover with aluminum foil and bake at 350°F for 18-20 minutes.

Oven-baked rice with mussels - step 6

Step 7

You can serve the dish in its oven dish or arrange it on a serving dish decorated with the open mussels.

Oven-baked rice with mussels - step 7

Consigli dello chef:

Always use boiling stock, before putting into the oven.