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.

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.

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.

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.

Step 5

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

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.

Step 7

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