Tiella di Riso e Cozze (Rice and Mussels Casserole)

Ingredients

• 500g (2 1/2 cups) Arborio rice 500g (2 1/2 cups) Arborio rice
• 1kg (2.2 lbs) mussels, cleaned and debearded 1kg (2.2 lbs) mussels, cleaned and debearded
• 500g (1 lb) potatoes, peeled and thinly sliced 500g (1 lb) potatoes, peeled and thinly sliced
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 1/2 cup white wine 1/2 cup white wine
• 1/4 cup extra virgin olive oil 1/4 cup extra virgin olive oil
• 1/4 cup chopped fresh parsley 1/4 cup chopped fresh parsley
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 70g, 3g
• Protein: 20g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large pot, heat the olive oil over medium heat. Add the onions and garlic and sauté until translucent.
3. 3.
   Add the diced tomatoes and cook for 5 minutes, allowing the flavors to meld together.
4. 4.
   Add the white wine and let it simmer for 2 minutes.
5. 5.
   Stir in the Arborio rice and cook for 5 minutes, stirring occasionally.
6. 6.
   Add the sliced potatoes and season with salt and pepper. Mix well.
7. 7.
   Place the mussels on top of the rice and potato mixture, arranging them evenly.
8. 8.
   Pour in enough water to cover the rice and mussels.
9. 9.
   Cover the pot and transfer it to the preheated oven. Bake for 30 minutes or until the rice is cooked and the mussels have opened.
10. 10.
    Remove from the oven and sprinkle with fresh parsley.
11. 11.
    Serve hot with a side of fresh salad and crusty bread.

Treat your ingredients with care...

• Mussels — Make sure to clean and debeard the mussels before using them in the recipe. Discard any mussels that do not open after cooking.

Tips & Tricks

• For a spicier version, add a pinch of red pepper flakes to the tomato sauce.
• If you prefer a creamier texture, you can stir in a splash of heavy cream before baking.
• Freshly grated Parmesan cheese can be sprinkled on top before serving for an extra burst of flavor.
• Experiment with different herbs such as thyme or basil to add your own twist to the dish.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the Tiella di Riso e Cozze hot, straight from the oven. Garnish with fresh parsley and accompany it with a side of mixed green salad dressed with lemon vinaigrette. Don't forget to have some crusty bread on hand to soak up the delicious juices.

Presentation advice

Present the Tiella di Riso e Cozze in the baking dish itself, allowing the vibrant colors of the mussels, rice, and potatoes to shine through. Sprinkle some additional fresh parsley on top for a pop of green. Serve it family-style, encouraging guests to help themselves to this delightful Italian casserole.