📝 About This Recipe
Hailing from the sun-drenched coastal city of Bari in Puglia, this iconic 'Tiella' is a masterclass in layering flavors. Named after the traditional terracotta baking dish in which it is prepared, this recipe marries the briny sweetness of fresh Mediterranean mussels with earthy potatoes and absorbent Carnaroli rice. It is a slow-baked symphony of textures where the juices from the seafood permeate every grain of rice, creating a crusty, golden top and a melt-in-your-mouth interior.
🥗 Ingredients
The Seafood
- 1 kg Fresh Mussels (scrubbed and debearded; keep one shell attached)
- 250 ml Mussel Liquor (filtered liquid reserved from opening the mussels)
The Starches and Vegetables
- 300 grams Carnaroli or Arborio Rice (unwashed to preserve starch)
- 600 grams Yellow Potatoes (peeled and sliced into 3mm rounds)
- 200 grams Cherry Tomatoes (halved)
- 1 large White Onion (very thinly sliced)
- 1 medium Zucchini (thinly sliced into rounds (optional, traditional variation))
Aromatics and Seasoning
- 80 grams Pecorino Romano Cheese (freshly grated)
- 1/2 cup Fresh Parsley (finely chopped)
- 2 cloves Garlic (minced)
- 100 ml Extra Virgin Olive Oil (high quality Pugliese oil preferred)
- 3 tablespoons Breadcrumbs (for the top crust)
- 1 teaspoon Black Pepper (freshly cracked)
- to taste Fine Sea Salt (be cautious as mussels and pecorino are salty)
👨🍳 Instructions
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1
Begin by cleaning the mussels. Using a small knife, carefully pry open the mussels over a bowl to catch all their internal 'liquor'. Remove the top empty shell, leaving the meat attached to the bottom shell. Strain the collected liquid through a fine-mesh sieve or cheesecloth to remove any sand and set aside.
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2
Preheat your oven to 200°C (400°F). Prepare a round baking dish (ideally terracotta or ceramic) about 28-30cm in diameter.
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3
In a small bowl, mix the chopped parsley, minced garlic, and a generous amount of black pepper. This will be your 'insaporitore' (flavor booster) for the layers.
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4
Coat the bottom of the baking dish with 2 tablespoons of olive oil and a few slices of onion and a couple of halved cherry tomatoes.
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5
Create the first layer using half of the potato slices. Arrange them in a slightly overlapping circular pattern. Sprinkle with a bit of the parsley-garlic mix, some onion slices, and a dusting of Pecorino Romano.
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6
Layer the mussels over the potatoes, shell-side down, covering the entire surface. The meat should be facing up to release its juices into the rice.
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7
Evenly distribute the raw rice over the mussels. Ensure the rice gets into the mussel shells and the gaps between them. Do not wash the rice; its starch is essential for the dish's creamy consistency.
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8
Top the rice with another layer of sliced onions, the remaining cherry tomatoes, and the rest of the parsley-garlic mixture. Sprinkle generously with Pecorino Romano.
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9
Add the final layer of potatoes, arranging them neatly to cover the rice completely. If using zucchini, you can intersperse them here.
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10
Season the top potato layer with the remaining Pecorino, breadcrumbs, and a very generous drizzle of extra virgin olive oil.
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11
Now, the crucial step: Pour the reserved mussel liquor down the side of the dish so as not to disturb the layers. Follow with lightly salted warm water (or vegetable broth) until the liquid reaches just below the top layer of potatoes.
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12
Cover the dish tightly with aluminum foil and bake for 20 minutes. This steams the rice and softens the potatoes.
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13
Remove the foil and continue baking for another 25-30 minutes. The liquid should be fully absorbed, and the top should develop a deep golden, crispy crust ('la crosticina').
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14
Once cooked, remove from the oven and let the Tiella rest for at least 15-20 minutes. This is vital; the flavors need time to settle and the texture to firm up.
💡 Chef's Tips
Always use raw rice; pre-cooking it will result in a mushy Tiella. The rice must cook in the juices of the vegetables and mussels to be authentic. Be very careful with salt. Between the mussel water and the Pecorino Romano, the dish is naturally savory. If you cannot open the mussels raw, you can steam them for 60 seconds just until they barely crack open, but raw is the traditional 'Bari' way for maximum flavor. The thickness of the potato slices is key; if they are too thick, they won't cook through, too thin and they will disappear. Aim for 3mm. Resting the dish is not optional—it tastes even better the next day at room temperature.
🍽️ Serving Suggestions
Pair with a crisp, chilled Pugliese white wine like a Bombino Bianco or a Verdeca. Serve with a side of sautéed broccoli rabe (cime di rapa) for a touch of bitterness to balance the starch. A simple salad of arugula and lemon vinaigrette provides a refreshing contrast to the rich Tiella. For a truly local experience, enjoy this as a standalone one-pot meal during a Sunday lunch. Serve at room temperature during summer months to appreciate the complexity of the olive oil and seafood.