Rice, Potatoes and Mussels

By our friend Debora’s Pugliese aunt.

You might enjoy this recipe on our tours in Puglia or, try it at home, using just a few fresh ingredients as our friend Debora’s aunt does!

Ingredients for 4 people:

• 600 grams (~1.5 pounds) of mussels
• ¼ cup of washed and chopped up onion
• 400 grams ( ~1 pound) of white rice
• 4 to 5 medium potatoes
• ½ cup of grated Pecorino cheese
• ¼ cup of washed and chopped up parsley
• ½ cup of EVOO
• Water (see recipe for quantity)
• A pinch of salt

Directions:

• Wash the mussels (if needed, pull the "beard" off each one. Also, remember to discard any that are already open)
• Put the mussels in a pot over medium heat and cook for 5 minutes or until they have all opened and released the water trapped inside (this is your mussel broth)
• Remove immediately from the stove and drain the mussels keeping the mussel broth (if you like, taste it and dream of the sea!)
• Wash, peel and slice the potatoes (approx. ¼ of inch thick)
• In a pot start to drizzle some EVOO, then add a layer of sliced potatoes. Then sparsely add the mussels (with shells or not, it is up to you)
• Sprinkle with parsley, then chopped onion, then grated pecorino cheese  
• Finally, sprinkle with some rice and drizzle some more EVOO
• Add a second layer, starting again from the potatoes and after all the other ingredients, finish with more EVOO drizzled on top
• Now add water, with a glass of mussel broth, to cover all of the ingredients with at least an inch over the top
• Cook on the stove over medium flame for at least 30 minutes or until the water has cooked down 

Serve this stew-like dish, which should have the consistency like a lasagna, in a shallow dish or small plate. Buon appetito!

ps the picture taken in a restaurant in Puglia features a version of this recipe made also with cherry tomatoes