Tiella – baked tomatoes, potatoes, rice and mussels

Name: Tiella – baked tomatoes, potatoes, rice and mussels
Total time: 1 h 15 min
Ingredients: 500g of mussels, washed and debearded; 2 sprigs of thyme; 250ml of white wine; 2 onions, sliced; 3 garlic cloves, sliced; 2 large baking potatoes; 2 beef tomatoes; 200g of rice; 30g of breadcrumbs; 30g of pecorino, grated; 10g of parsley, chopped; olive oil; salt; pepper

by GIC Kitchen

Item 1 of 1

Main
easy
6
1 hour 15 minutes

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This classic Puglian tiella recipe is comprised of layers of onions, tomatoes, mussels, rice and potatoes, all topped off with breadcrumbs and a healthy grating of pecorino.

First published in 2018

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Ingredients

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Tiella

500g of mussels, washed and debearded
2 sprigs of thyme
250ml of white wine
2 onions, sliced
3 garlic cloves, sliced
2 large baking potatoes
2 beef tomatoes
200g of rice
30g of breadcrumbs
30g of pecorino, grated
10g of parsley, chopped
olive oil
salt
pepper

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Equipment

Mandoline

Method

Place a large pan with a lid over a high heat. Once scorching hot, add the mussels, wine and thyme and place a lid on the pan. Cook for approximately 2 minutes, or until the mussels just begin to open

500g of mussels, washed and debearded
2 sprigs of thyme
250ml of white wine

Drain the mussels and reserve the liquid in the pan for later. Place the mussels on a tray of ice to cool quickly. Once cool enough to handle, open the mussels and discard one of the two shells of each mussel. Also discard any mussels which have not opened

Sauté the onions and garlic in a splash of oil until soft. Season with salt and pepper and set aside

olive oil
2 onions, sliced
3 garlic cloves, sliced

Peel the potatoes and cut into 5mm thick slices using a mandoline. Slice the tomatoes to the same width

Preheat the oven to 180°C/gas mark 4

You are now ready to assemble the tiella. Spread a layer of the onions over the bottom of a large ovenproof dish. Fan a layer of potato slices over the top, followed by a layer of tomato slices. Sprinkle over half of the rice. Season with salt and pepper then repeat this process one more time

200g of rice

Arrange the mussels on top in a circular pattern and pour over the reserved liquid from cooking the mussels. Cover with the remaining potato slices

Make a crumble topping by mixing the breadcrumbs, pecorino and parsley together. Sprinkle this mixture over the top of the tiella then bake for 40–45 minutes, or until the potatoes are soft