Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Rice, potato and mussel bake
Serves 6 Starters and mains
Ingredients
- 1kg mussels
- extra virgin olive oil, for drizzling
- 500g all-purpose potatoes, peeled and thickly sliced
- 500g courgettes (preferably yellow), sliced
- 5 vine-ripened tomatoes, cut into 1cm slices
- 1 onion, thinly sliced
- 250g Riso Gallo carnaroli rice
- 25g grated Pecorino
- 75g dried breadcrumbs
- handful flat-leaf parsley
Method
Scrub the mussels with a scourer in water, and debeard them thoroughly. Place them in a saucepan with 60ml water and steam for 3-5 minutes. As soon as the mussels open, take the pan off the heat and transfer the mussels to a bowl. Strain the mussel stock into a measuring jug and set aside.
Preheat the oven to 200 C /400 F /Gas 6. Drizzle the base of a 40 x 25cm baking dish with extra virgin olive oil. Add a layer of potato, then courgettes, tomato and, finally, mussels to the dish. Scatter the onion and half the rice over the dish. repeat the same layering process again.
Pour over the reserved mussel water or stock and finish with a layer of Pecorino, breadcrumbs and parsley. Drizzle with extra virgin olive oil and season with freshly ground black pepper.
Cover the pan with foil and cook for about 10 minutes over medium heat to ensure the bottom layer becomes crisp. Remove the foil from the dish and bake, uncovered, in the oven for 45 minutes. Serve immediately.
Advertisement