Tiella riso patate e cozze

Tiella with rice, potatoes & mussels   Apulian recipe by our friend Patrizio from Bari

Tiella is the name for a baked dish with rice, potatoes and mussels. It is a typical recipe of Puglia (Apulia), but now it is well known in many parts of Italy. A lot of people also prepare it outside Italy thanks to our migrants. The land of Puglia had a lot of migrants. The recipe that you can read below was written by a friend of ours: Patrizio who was born in Bari. My husband and I published his recipe without any change. We added only nutrition facts we think useful for you.

baked dish with rice, mussels and potatoes
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Tiella with rice, potatoes & mussels

Ingredienti / Dosi per 6

  • 1kg (2.2 pounds) mussels in their shells
  • 700g (1 1/2 pound) potatoes
  • 700g (1 1/2 pound) cherry tomatoes
  • 350g (12 1/3 ounces) parboiled rice
  • 100g (3 1/2 ounces) grated ewe's cheese (pecorino cheese)
  • 2 onions
  • 2 stalks of celery
  • Fresh basil leaves
  • Bunch of flat-leaf parsley
  • 2 garlic cloves
  • 200ml (6 3/4 fluid ounces - 1/2 plus 1/3 cup) extra virgin olive oil
  • Unsalted butter
  • Salt and pepper
  • Time:
    preparation: 60 minutes
    cooking: 30 minutes
    total: 1 hour and 30 minutes
  • Difficulty:
    easy recipe
  • How many calories in a serving?
    Calories: 749 (kcal) 38 % GDA (*)- 3134 (kJ)
    Protein: 18.4 (g) 37 % GDA
    Total fat: 45.0 (g) 65 % GDA
    Total carbohydrate: 72.1 (g) 27 % GDA
    Sugars: 6.2 (g) 7 % GDA

Look at infographic of nutrition facts

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Recipe for Barese tiella: baked dish with rice, potatoes and mussels

  • - Scrub mussels under cold running water with a kitchen brush. Pull off beards from shells with a small, sharp knife.
    For opening them, follow our instructions: hold the hinged end in your hand and insert a sturdy, blunt knife between the shell halves, working it round to cut the hinge muscle; at the end twist the knife to prise open the shell.
    Eliminate the half of shell without mussel.
    Pay attention not to lose mussel juices; it's important to preserve them for the recipe taste.
  • - Peel and cut potatoes into thick slices crossways and put them in a bowl with cold water.
    Peel garlic cloves and cut into little pieces.
    Clean, wash and chop onions, celery, parsley and basil.
    Wash and cut into pieces cherry tomatoes.
  • - Preheat oven to 180°C (350°F).
  • - Put some olive oil and butter flakes in a deep metal pie dish; then make a first layer with garlic, onions, parsley, celery, basil and tomatoes.
    Cover with a layer of potatoes, season to taste with salt and sprinkle with ewe's cheese (pecorino).
    Arrange mussels and their juices and sprinkle with pepper.
    Cover with rice. Make another layer of garlic, onions, celery, parsley, basil, tomatoes and oil; season to taste with salt and sprinkle with ewe's cheese.
    Cover with potato slices and coat them with garlic, onions, celery, parsley, basil, tomatoes, olive oil and some butter flakes. Season to taste with salt and sprinkle with grated cheese.
    Cover with water all the ingredients and bake until all cooking juice is well reduced, at least 30 minutes.
    If necessary, add other hot water (some tablespoons), during cooking.
  • - Let your dish rest for some minutes and then serve.
    You can let this dish cool completely; it's very tasty too!

Healthy eating

  • - It's a tasty one-plate meal; you can complete it with a seasonal salad and fresh fruit.
  • - Fiber per serving: 4.5 grams.

What's the right wine for " Tiella with rice, potatoes & mussels "?

My husband and I generally pair Leverano Rosato (rosé wine from Apulia).

A little history

This recipe dates back to Spanish domination in the south of Italy. In this way we can explain a dish based on rice in a part of Italy famous for its pasta. The name tiella derives from the saucepan in which Apulia women bake a lot of their recipes. It's a great earthenware pie dish, suitable for baking.