Potato, Rice & Mussels: The Apulian Delight

A classic from Bari baked to golden perfection

Tiella Barese is a traditional dish from Puglia, especially the city of Bari, where each family prepares it with their own twist.

Made with layers of potatoes, rice, and fresh mussels, along with onions, tomatoes, and herbs, this dish is oven-baked until crispy on top and bursting with sea-kissed flavor.

Though simple to prepare, the slow cooking and natural juices from the mussels make this a deeply satisfying and aromatic dish. Let’s get to it! 🇮🇹🦪🥔

Serves:

6 people

Preparation Time:

20 minutes

Cooking Time:

40 minutes

Ingredients

• 1 ¼ cups Carnaroli rice (or Arborio)

• 1 lb potatoes (peeled and thinly sliced)

• 2.2 lbs fresh mussels (cleaned and opened)

• ¼ cup fresh parsley, chopped

• 2 cloves garlic, minced

• 1 chili pepper (optional)

• 1 cup cherry tomatoes, halved

• 1 cup grated Pecorino cheese

• 1 onion, thinly sliced

• ¼ cup extra virgin olive oil

• Freshly ground black pepper, to taste

Instructions

1. Clean the mussels: Scrub under cold water and remove the beards. Steam in a large pot just until they open. Discard any that stay closed. Strain and reserve the mussel liquid.

2. Preheat the oven to 350°F (180°C).

3. Layer the dish: Drizzle olive oil in the bottom of a baking dish. Layer sliced onions, half the potatoes, half the cherry tomatoes, parsley, garlic, a sprinkle of pecorino, and half the rice. Spread mussels on top (you can remove shells if preferred).

4. Add second layer: Repeat with more parsley, garlic, cherry tomatoes, the remaining potatoes and rice. Top with pecorino cheese and a generous drizzle of olive oil.

5. Pour in the liquid: Add the reserved mussel broth (strained) until it just covers the rice. If needed, add a bit of warm water.

6. Bake uncovered for about 40 minutes, or until the potatoes are tender, the rice is cooked, and the top is golden and slightly crispy. Let rest 10 minutes before serving.

Tips

• Use a ceramic or clay baking dish if possible for an authentic feel and even cooking.

• For a slightly richer taste, stir a tablespoon of grated Parmigiano Reggiano into the rice before layering.

Nutritional Facts (per serving)

Made with layers of potatoes, rice, and fresh mussels, along with onions, tomatoes, and herbs, this dish is oven-baked until crispy on top and bursting with sea-kissed flavor.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Fish, Main Course

Cuisine Italian

Servings 6

Notes

Ingredients

• 1 ¼ cups Carnaroli rice (or Arborio)
• 1 lb potatoes (peeled and thinly sliced)
• 2.2 lbs fresh mussels (cleaned and opened)
• ¼ cup fresh parsley, chopped
• 2 cloves garlic, minced
• 1 chili pepper (optional)
• 1 cup cherry tomatoes, halved
• 1 cup grated Pecorino cheese
• 1 onion, thinly sliced
• ¼ cup extra virgin olive oil
• Freshly ground black pepper, to taste

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Instructions

1. Clean the mussels: Scrub under cold water and remove the beards. Steam in a large pot just until they open. Discard any that stay closed. Strain and reserve the mussel liquid.
2. Preheat the oven to 350°F (180°C).
3. Layer the dish: Drizzle olive oil in the bottom of a baking dish. Layer sliced onions, half the potatoes, half the cherry tomatoes, parsley, garlic, a sprinkle of pecorino, and half the rice. Spread mussels on top (you can remove shells if preferred).
4. Add second layer: Repeat with more parsley, garlic, cherry tomatoes, the remaining potatoes and rice. Top with pecorino cheese and a generous drizzle of olive oil.
5. Pour in the liquid: Add the reserved mussel broth (strained) until it just covers the rice. If needed, add a bit of warm water.
6. Bake uncovered for about 40 minutes, or until the potatoes are tender, the rice is cooked, and the top is golden and slightly crispy. Let rest 10 minutes before serving.

---

Tips

• Use a ceramic or clay baking dish if possible for an authentic feel and even cooking.
• For a slightly richer taste, stir a tablespoon of grated Parmigiano Reggiano into the rice before layering.

Keyword potato rice and mussels, tiella barese, riso patate e cozze,

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