Riso, Patate e Cozze - Rice, Potatoes and Mussels

 
Key Ingredients Serves 6-8 persons
2 Lbs Fresh Mussels, 1 1/2 Lbs Arborio Rice, 8 Medium Potatoes, 1/5 Lbs  Tomatoes chopped, 1 Onions, 6 Cloves garlic, 1 Cup White wine, 1/4 Lb Grated Pecorino, EV Olive oil, Fresh parsley, Salt & Pepper
 
Directions
Open all the mussels and leave the fruit on the half shell. Save any juice that comes out of the mussels. Take a large bowl and add the wine and 5 Tbs of EV olive oil. Chop the garlic and onions and add to the bowl. Add the tomatoes and the chopped parsley.
 
Take a 12"  x 31/2" oven pan and cover the bottom with slices of onions and tomatoes from the bowl. Cover the onions with a layer of the potatoes. Lay over the potatoes a layer of mussels. Put 1/2 Tbs of rice on each mussel. Then spread some rice over the entire surface.
 
Repeat another layer of onions, potatoes, mussels, rice. On the very top cover with the remaining potatoes and vegetables. Pour into the pan the liquids until all the content is covered by 1/2 inch. If the liquids are not sufficient add some hot water. Top with a generous sprinkle of Pecorino cheese.
 
Cover the pan with aluminum foil and cook for 50 mins. at 380F on the middle shelf of your oven, then remove the foil and cook for an additional 20 mins. on the top shelf of the oven and until the potatoes are cooked and the top has a nice golden color.
 

 

Receive More Stories Like This In Your Inbox

SPONSORED

Recommended

Easter week in the kitchen

It is nice — and unsurprising — to know that in this period of reflection and prayer, Italians have never quite forgotten about their kitchens. And...

Easter Eggs!

Let’s be honest , it’s not only kids who love chocolate eggs : we all do! Indeed , the egg has a very ancient symbolism : it always represented life...

Passover in Italy: a beautiful blending of cultures

Jewish populations have called Italy home since Judas Maccabee sent a contingent to Rome in 161 B.C. Although their history is wrought with strife,...

Her Majesty the Cassata: An Italian Easter Tradition

A vigorous thrust with a fork resolutely imposes on the icing to reach the body of soft ricotta cream in perfect symbiosis with the sponge cake. The...

Torta di Pasqua

Easter is a special day for most Italian Americans invoking deep memories of family, childhood and religious obserservance. When celebrating Easter...

Weekly in Italian

Recent Issues