1 hour and 10 minutes
- 1 lb potatoes
- 2 lb mussels
- 5 oz onion, sliced
- 1 lb tomatoes
- ⅝ lb Rice
- 3 ½ oz garlic
- 5 oz parsley
- 3 ½ oz extra virgin olive oil
- 3 ½ oz Pecorino cheese
- ⅜ oz thyme
- 5 oz fish broth
- 1 ¾ oz onion, chopped
- 1 ¾ oz white wine
30 minutes preparation + 40 minutes cooking
Open the mussels in a pan containing a little oil and a clove of garlic, and leave to cook, covered, over high heat.
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.
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.
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.
Add half of the shelled mussels, and make another layer of tomatoes and potatoes.
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.
You can serve the dish in its oven dish or arrange it on a serving dish decorated with the open mussels.