Rice, Potato, and Mussel Recipe

*Riso, patate e cozze* (Rice, potatoes, and mussels)—an iconic, flavorful, and easy-to-make dish from Puglia.

Ingredients for 6 people:

• 1 kg Bouchot mussels
• 500 g potatoes
• 250 g Carnaroli rice*
• 1 white or yellow onion
• 1 bottle of *Az. Ag. Barbuscia* chopped tomato sauce*
• Organic extra virgin olive oil*
• Riserva del Mare fine salt*
• 30 g grated Pecorino cheese*
• 1 clove of garlic
• 1 glass of white wine
• ½ bunch of parsley
• 1 ½ glasses of water
• Pepper

* Products available at MO Tra Mozzarelle & Olive

1. 1Clean the mussels. Traditionally, the raw mussels are pried open. Personally, I prefer to sauté them in a pan with half the white wine and half the water for 5 minutes. Let them cool, reserve and strain the cooking liquid, and remove the mussels from their shells.
2. 2Wash and dry the parsley. Chop it together with the peeled garlic clove.
3. Take an oven-safe dish; a terracotta dish works best.
4. Drizzle the bottom with organic extra virgin olive oil (about 3–4 tablespoons).
5. 5Peel the onion, slice it thinly, and spread it evenly over the bottom of the dish.
6. Peel the potatoes and slice them thinly. Arrange half of the potatoes in the dish. Season with Riserva del Mare fine salt.
7. Pour half the bottle of *Az. Ag. Barbuscia* chopped tomato sauce over the potatoes. Traditionally, sliced ​​fresh tomatoes or cherry tomatoes are used here. However, since I cannot always find high-quality fresh tomatoes, I prefer using this exquisite sauce.
8. Sprinkle with half of the chopped parsley and garlic mixture.
9. Next, distribute the mussels in the baking dish.
10. For the next layer, spread out the Carnaroli rice.
11. Distribute the second half of the potatoes in the dish. Season with the fine *Riserva del Mare* salt.
12. Pour the second half of the bottle of Az. Ag. Barbuscia chunky tomato sauce over the potatoes.
13. Sprinkle with the remaining chopped parsley and garlic mixture.
14. Mix the mussel cooking juices with the remaining white wine and water. Pour this liquid over the gratin so that the top layer of potatoes is submerged in it.
15. Sprinkle with grated Pecorino cheese.
16. Personally, I also add 3 tablespoons of breadcrumbs, sprinkling them over the entire surface.
17. Place in the center of an oven preheated to 200°C (static/conventional heat) and bake for 30 minutes; then, move the dish to the bottom rack and cook for an additional 25–30 minutes.
18. Serve. This dish can also be eaten cold.