Photograph of the finished Tiella barese

Italy · Cơm nướng khoai tây vẹm kiểu Bari

Tiella barese

1 hr 30 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Green mussels Green mussels 800 g
  • Photograph of Rice Rice 280 g
  • Photograph of Potato Potato 600 g
  • Photograph of Tomato Tomato 240 g
  • Photograph of Onion Onion 1.6
  • Photograph of Pecorino cheese Pecorino cheese 80 g
  • Photograph of Parsley Parsley 12 g
  • Photograph of Olive oil Olive oil 80 ml
  • Photograph of Garlic Garlic 4 cloves
  • Photograph of Salt Salt 12 g
  • Photograph of Black pepper Black pepper 4 g

Method

  1. 1 Wash the green mussels thoroughly, separate the shells in half, and reserve the filtered mussel juice.
  2. 2 Layer thinly sliced onions and potatoes at the bottom of the tray, then sprinkle with cheese, parsley, garlic, salt, and pepper.
  3. 3 Arrange the mussels with half their shells on top, then sprinkle the washed rice into the crevices.
  4. 4 Cover with the potatoes and tomatoes, pour in the mussel broth and water until just covered, and drizzle with olive oil.
  5. 5 Bake in the oven at 190 degrees for 55 minutes, or until the top is golden brown and crispy. Let it rest for 10 minutes before serving.

With an appliance

  • Air fryer 1 hr 30 min

    Change step 5: spray oil on the small tray, run the steam cooker at 205 degrees for 38 minutes and rotate the tray after 19 minutes; the rice and potatoes will brown 17 minutes earlier, the large tray must be divided into batches.

Start cooking