Tiella Puglese Rice Potato Mussels casserole

Tiella Recipe (Rice, Potatoes, and Mussels Casserole)

This hearty recipe will blow your palate. It's very simple to prepare and beautiful to show to your guests.
5 from 2 votes
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Course: Seafood
Cuisine: Italian
Keyword: mussels, potatoes, tielle
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Servings: 4 people
Calories: 769kcal
Author: Nonna Box


  • 2 large russet potatoes sliced
  • 0.66 lbs Arborio rice soaked in cold water for 2 minutes then drained
  • 1 1/2 lbs mussels opened on the half shell--reserve the liquid
  • 1 onion sliced
  • 1/2 cup extra-virgin olive oil
  • 3 garlic cloves chopped
  • 3 tbsp fresh Italian parsley chopped
  • 2 small tomatoes sliced
  • 1/4 cup Pecorino Romano freshly grated
  • 1/2 cup breadcrumbs
  • salt to taste
  • pepper to taste


  • Preheat oven to 350º.
  • Drizzle 4 tablespoons of olive oil into a cast iron skillet.
  • Arrange a layer of onions in the bottom of the skillet and drizzle with olive oil.
  • Add a layer of potatoes seasoned with garlic, tomatoes, parsley, cheese, salt, and pepper. Drizzle with oil.
  • Add a layer of mussels seasoned with garlic and parsley. Drizzle with oil.
  • Layer the rice over the mussels, making sure to cover each mussel. Season with garlic, tomatoes, parsley, cheese, salt, and pepper. Drizzle with oil.
  • Add a final layer of potatoes.
  • Add the reserved liquid from when you opened the mussels. Add water so that the final layer of potatoes is just covered.
  • Sprinkle the breadcrumbs on top.
  • Place in the oven and bake at 350°F for 1 hour and 30 minutes.


Serving: 150g | Calories: 769kcal | Carbohydrates: 97g | Protein: 22g | Fat: 32g | Saturated Fat: 5g | Cholesterol: 30mg | Sodium: 434mg | Potassium: 1015mg | Fiber: 5g | Sugar: 4g | Vitamin A: 915IU | Vitamin C: 28mg | Calcium: 148mg | Iron: 8.8mg
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