Mains · Puglia
Bari Rice, Potato, and Mussel Tiella
Bari rice, potato, and mussel tiella layers tender rice and potatoes with briny mussels, then bakes under a crisp pecorino-breadcrumb crust for a full meal.
By Lucia Moretti (pen name) · · Editorial policy
In Bari, tiella (a baking pan) also names this layered meal of the region’s rice, potatoes, and mussels. The mussels’ liquor seasons the rice as it bakes; this home-kitchen method adds shucked mussels after the rice and potatoes finish, then crisps the topping separately to keep the seafood tender. For more Puglian cooking, see Orecchiette Cime di Rapa Recipe and Puglian Taralli Recipe: Boiled Before Baking.
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The recipe
Bari Rice, Potato, and Mussel Tiella
Ingredients
for 4 servingsEquipment
- 9-by-13-inch baking dish
- aluminum foil
- oyster knife
- fine-mesh sieve
- instant-read thermometer
- cutting board and knife
Method
Heat the oven to 400°F (200°C). Set a rack in the middle.
Scrub and debeard the mussels, then shuck them over a bowl with an oyster knife so you catch their liquor. Strain the liquor through a fine-mesh sieve to remove grit. Keep the mussel meat and liquor chilled while you prepare the other ingredients. Allow about 20 minutes.
Rinse and drain the rice. Peel and slice the potatoes, then slice the onion and dice the tomato. Mince the garlic and chop the parsley. Allow about 15 minutes.
Oil a 9-by-13-inch baking dish with 1 tablespoon of the olive oil. Layer in half the potatoes, then the onion, tomato, garlic, and parsley. Scatter the rice over the vegetables, then cover with the remaining potatoes. Stir the salt and pepper into the strained mussel liquor, top it up with water to make 1¾ cups total, and pour it evenly into the dish. Allow about 10 minutes to assemble.
Cover the dish tightly with foil and bake for 40 minutes, until the rice is tender, the potatoes are easily pierced with a knife, and the liquid is mostly absorbed.
Remove the foil and scatter the mussel meat over the tiella. Cover the dish again and bake for about 8 minutes, until the mussels are opaque and the largest pieces reach 145°F (63°C) on an instant-read thermometer. Transfer the mussels to a clean plate.
Mix the Pecorino Romano and breadcrumbs, then scatter them over the top. Drizzle with the remaining 2 tablespoons olive oil. Switch the oven to broil and broil for 1 to 2 minutes, until the topping is crisp and golden. Return the mussels to the tiella.
Rest the tiella for 10 minutes before serving so the rice can settle and the liquid can distribute through the layers.
Food safety
Keep live mussels refrigerated until preparation. Discard cracked mussels and any open mussels that do not close when tapped. Cook the mussel meat to 145°F (63°C).
Make ahead and storage
For the best texture, bake the tiella shortly before serving. Refrigerate leftovers within 2 hours in a covered container and use within 3 to 4 days. Reheat leftovers to 165°F (74°C).
Where it goes wrong
| If you see | It’s because | Do this |
|---|---|---|
| The rice is still firm and the dish looks dry. | Why The foil did not seal tightly, so too much steam escaped. | Fix Cover the dish snugly with foil. If the rice is still firm after baking, add a few tablespoons of hot water, reseal, and bake until tender. |
| The rice tastes gritty. | Why Fine grit from the mussels made it through the strained liquor. | Fix Strain the liquor through a fine-mesh sieve, or line the sieve with a damp paper towel. |
Questions
Can you use frozen mussel meat for Bari tiella?
Yes, thawed raw mussel meat can work. Drain it well, and use water to bring the strained mussel liquor, if available, up to 1¾ cups total.
What rice works best in tiella?
Short-grain rice such as Arborio works well because it holds its shape while absorbing the mussel liquor and other cooking juices.
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