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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.
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Course:
Seafood
Prep Time:
30
minutes
minutes
Cook Time:
1
hour
hour
30
minutes
minutes
Total Time:
2
hours
hours
Servings:
4
people
Calories:
769
kcal
Author:
Guido Pedrelli
Ingredients
▢
2
(
2
)
large russet potatoes
sliced
▢
0.66
lbs
(
299.37
g
)
Arborio rice
soaked in cold water for 2 minutes then drained
▢
1 1/2
lbs
(
680.39
g
)
mussels
opened on the half shell--reserve the liquid
▢
1
(
1
)
onion
sliced
▢
1/2
cup
(
108
g
)
extra-virgin olive oil
▢
3
(
3
)
garlic cloves
chopped
▢
3
tbsp
(
3
tbsp
)
fresh Italian parsley
chopped
▢
2
(
2
)
small tomatoes
sliced
▢
1/4
cup
(
25
g
)
Pecorino Romano
freshly grated
▢
1/2
cup
(
54
g
)
breadcrumbs
▢
salt
to taste
▢
pepper
to taste
Instructions
▢
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:
150
g
|
Calories:
769
kcal
|
Carbohydrates:
97
g
|
Protein:
22
g
|
Fat:
32
g
|
Saturated Fat:
5
g
|
Cholesterol:
30
mg
|
Sodium:
434
mg
|
Potassium:
1015
mg
|
Fiber:
5
g
|
Sugar:
4
g
|
Vitamin A:
915
IU
|
Vitamin C:
28
mg
|
Calcium:
148
mg
|
Iron:
8.8
mg
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