Recipe Title: Rice, Potatoes, and Mussels (Riso Patate e Cozze)
Category: Main Course
Servings: 6
Ingredients
| Ingredient | Quantity |
|---|---|
| Mussels | 500g |
| Potatoes | 500g |
| Garlic | 1 clove |
| Breadcrumbs | 50g |
| Fresh Parsley | 25g |
| Water | 300g |
| Carnaroli Rice | 300g |
| Fine Salt | to taste |
| Extra Virgin Olive Oil | to taste |
| Black Pepper | to taste |
| Parmigiano Reggiano DOP | 50g |
Instructions
To make Rice, Potatoes, and Mussels, begin by thoroughly cleaning the mussels. To do this, remove the byssus (the “beard”) from each mussel by pulling it firmly. For detailed cleaning, use a small knife to carefully open the mussels, starting from the pointed end. Gently run the knife around the edge of the shell to separate the two halves, making sure to collect any liquid that escapes. Once open, carefully remove the mussel from its top shell and discard the empty shell. Place the mussels and their liquid aside.
Next, strain the mussel liquid through a fine mesh sieve to ensure there are no impurities, and set this liquid aside for later use.
For the breadcrumb topping, finely chop the garlic and mix it into the breadcrumbs. Add a drizzle of extra virgin olive oil and mix thoroughly until the breadcrumbs are slightly moistened and fragrant.
Peel the potatoes and cut them into wedges. Take a 23 cm square baking dish and coat the bottom with a generous amount of extra virgin olive oil. Arrange the potato wedges in a single layer, seasoning them with salt and pepper. Sprinkle freshly chopped parsley on top for added flavor.
Next, layer the mussels on top of the potatoes, followed by a light sprinkling of Parmigiano Reggiano. Continue by adding the uncooked Carnaroli rice, ensuring that it is evenly distributed over the mussels.
Pour the strained mussel liquid over the entire dish, making sure to cover the rice and vegetables evenly.
Repeat the layering process: add another layer of potatoes, then mussels, followed by rice. Sprinkle more parsley, season with salt and pepper, and top with the breadcrumb mixture.
Once the layers are assembled, gently pour the water into the dish from one side, being careful not to disturb the breadcrumbs. Add enough water to nearly cover the layers, but not over the breadcrumb topping. Drizzle a little extra virgin olive oil on top for richness.
Place the dish in the oven on the lower rack and bake at 180°C (350°F) in a static oven for 60 minutes. The dish should have a beautifully golden, crispy top when done.
Once ready, remove from the oven, allow it to rest for a few minutes, and then serve. The combination of tender mussels, hearty potatoes, and flavorful rice creates a dish that is both satisfying and delicious, perfect for a comforting family meal.
Enjoy your Rice, Potatoes, and Mussels!
