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MUSSELS AND POTATOES CASSEROLE
Taieddha is the name tiella takes in Salento, where rice is rarely used and potatoes are always included.
1 white onion
400 g potatoes
250 g rice
2 garlic cloves
finely chopped flat-leaf parsley
freshly grated percorino
800 g mussels
300 g fleshed tomatoes
Extra virgin olive oil and salt
Clean the mussels and open them leaving the mussels attached to their half shells and discarding the empty shells. Drain and reserve the mussel liquid.
Peel and thinly slice the potatoes. Spinkle with cup of cheese, a cup of bread crumbs and parsley. Add salt as desidered and freshly ground black pepper. Arrange half the mussels on the half shell on top, add the remaining potatoes, onions and top with the remaining mussels. Sprinkle the topomost layer with the remaining cheese, bread crumbs, parsley, sal and pepper. Drizzle with the filtered mussel liquid and the extra virgin olive oil. Bake for 45 minutes (180°)