Riso, Patate e Cozze - Rice, Potatoes and Mussels

 
Key Ingredients Serves 6-8 persons
2 Lbs Fresh Mussels, 1 1/2 Lbs Arborio Rice, 8 Medium Potatoes, 1/5 Lbs  Tomatoes chopped, 1 Onions, 6 Cloves garlic, 1 Cup White wine, 1/4 Lb Grated Pecorino, EV Olive oil, Fresh parsley, Salt & Pepper
 
Directions
Open all the mussels and leave the fruit on the half shell. Save any juice that comes out of the mussels. Take a large bowl and add the wine and 5 Tbs of EV olive oil. Chop the garlic and onions and add to the bowl. Add the tomatoes and the chopped parsley.
 
Take a 12"  x 31/2" oven pan and cover the bottom with slices of onions and tomatoes from the bowl. Cover the onions with a layer of the potatoes. Lay over the potatoes a layer of mussels. Put 1/2 Tbs of rice on each mussel. Then spread some rice over the entire surface.
 
Repeat another layer of onions, potatoes, mussels, rice. On the very top cover with the remaining potatoes and vegetables. Pour into the pan the liquids until all the content is covered by 1/2 inch. If the liquids are not sufficient add some hot water. Top with a generous sprinkle of Pecorino cheese.
 
Cover the pan with aluminum foil and cook for 50 mins. at 380F on the middle shelf of your oven, then remove the foil and cook for an additional 20 mins. on the top shelf of the oven and until the potatoes are cooked and the top has a nice golden color.
 

 

Receive More Stories Like This In Your Inbox

Recommended

Schiacciata with meat and vegetables. Photo: Nonna’s Way

Schiacciata (ski-yah-cha-ta)

Meaning ‘squashed’ or ‘flattened’ in Italian, schiacciata is also a name given to an Italian pizza/bread that has a myriad of variations throughout...
Warm Farro, Fava Bean and Pancetta Salad

Warm Farro, Fava Bean and Pancetta Salad

Spring is in full swing. Last spring, when we were in Marche, Italy, fava beans were coming into the local farm stands right about this time of year...

Pesky Weed or Food Treasure? Cicoria-Dandelion Greens!

When we were kids, early spring presented us with an additional family activity. After dinner was done and the kitchen was clean, my mother would...

Cherries and Cheesecake: a cherished Roman treat

When in Rome, eat ricotta cheesecake. Technically, ricotta is not a cheese. Meaning "re-cooked" in Italian, this fluffy latticino is a cheese by-...

The Recipe Hunters: Preserving the World’s Culinary Heritage, One Country and One Recipe at a Time

From Italy and Spain to Egypt, Cyprus, and Korea, The Recipe Hunters have been scouring the earth in search of traditional family recipes. Harvesting...

Weekly in Italian

Recent Issues