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Tiella mussels potatoes and rice

E’ un piatto regionale della Puglia meraviglioso, pensavo

dato che lo avevo mangiato, ma mai preparato ,fosse

difficile , e invece semplice, logicamente è un piatto da preparare

nella pentola di Terracotta, un piatto pieno di gusto

ingredienti

2 kg di cozze

350 gr di grain rice (Scott)

3 yellow flesh potatoes large enough

3 white onions 1 and 2 tropical

100 grams of cheese I used the Roman

1 cup dry white wine 500 grams of tomatoes

Piccadilly

salt pepper

parsley, garlic, oil

EVO qb

1 liter of cartoon fish (stock)

I started to soak in salted water for 2 hours the mussels, then I

chose the largest, once when fished

my Lamby, were twice the size, the larger ones I have open

under the wire tap water, then left out must

cover an entire floor of the pan, the other, I open them in a pan

and then shelled, I took I have a seasoned rice bowl with the wine

salt, pepper, garlic, parsley and set aside, take

the pan or pot, a trickle of oil, then a layer of onions,

salt and pepper, some parsley and garlic, then another state potato

thin cut with the mandolin, tomatoes, sliced small

parsley, garlic, pecorino cheese.

salt, pepper, while the layer of mussels over the mussels, I added the rice

seasoned cheese, then another state of onions, dressed as always in

and finally a Layer potatoes, then chopped tomatoes

a little bit of oil, and added a liter of fish stock, then put in

oven at 180 degrees for 1 hour ... AWESOME !!!!!!

my guests are welcome and very much enjoyed this dish

regional the recipe is for six to eight people