In short. The tiella of Bari: layers of potato, rice and mussels baked together in one pot for about 45 minutes. Nothing is pre-cooked, nothing is stirred, and you never add salt.
It takes its name from the pot itself — the tiella, the earthenware dish it is baked in. Everything goes in raw and cooks in the mussel liquid, which is what makes it work.
Ingredients
- 300 g of rice
- 500 g of potatoes
- 1 kg of mussels
- 1 clove of garlic, onion, parsley
- extra virgin olive oil, pepper
Method
1. The mussels. Clean and brush them well in plenty of water, then open them over the heat with the minced garlic. Take off the shells and filter the liquid — you will need it.
2. The layers. Peel and slice the potatoes. Oil the pot and lay half the potatoes on the bottom, seasoned with pepper, parsley and minced onion. Cover with the rice, then the mussels, then the rest of the potatoes.
3. The liquid. Pepper and oil over the top, then cover with water plus the filtered mussel liquid.
4. Baking. Into a hot oven, at a moderate heat, for about 45 minutes.
Do not add salt. The mussel cooking water is already salted — it is seawater. This is stated in the recipe as handed down, and it is the mistake that ruins the dish.
More on the first courses page.
