Tiella of rice and mussels
Instructions
Wash the mussels by rubbing shells among them under running water, then remove the beards and with a small knife open the valve by removing those without clam.
Peel the onions and thickly.
Mince the parsley with garlic.
Grease a baking Tin with oil (tiella) tall with a diameter of 26 cm, cover the bottom with the slices of onion, add the chopped parsley and garlic, sprinkle half the tomatoes into chunks, add salt and pepper and sprinkle with the pecorino.
Spread about half of the tomatoes peeled and sliced potatoes, cover with rice before the past quickly under the Jet of water lay over the mussels resting them on the side of the shell and sprinkle with the chopped parsley and garlic.
Over the mussels have remaining tomatoes into chunks and sliced potatoes.
Adjust the salt, sprinkle with ground pepper, seasoned with plenty of oil and pour on the preparation, very slowly, 80 cl of water.
Bake in preheated oven at 180 degrees for 40 minutes.
Remove the Pan from the oven and make sure that the rice is cooked al dente, otherwise continue cooking in the oven for as long as necessary, possibly ammorbidendolo with a few tablespoons of water.
Ingredients and dosing for 6 persons
- 700 g of mussels
- 300 g of carnaroli rice
- 400 g of onions
- 500 g of apulian tomatoes
- 40 g of grated pecorino cheese
- 4 potatoes
- 1 clove of garlic
- 1 sprig of parsley
- Olive oil
- Salt
- Pepper