Potatoes and Rice Recipe Mussels

Potatoes and Rice Recipe Mussels

Baking dish (baking) potatoes rice and mussels is a traditional dish from Bari that is often associated with Spanish paella especially for the use of some similar ingredients (rice, seafood, tomatoes, onions ...).
Even baking dish, such as paella, takes its name from the pan when cooking is done (in Bari dialect tied), which is said to have a tin of "crock", earthenware, high and circular in shape.

Baking dish of potatoes, rice and mussels has ancient origins. It is said to have been introduced in the kitchen of Bari during the period of Spanish rule in 1600. The fact that traces its origins are lost in time so far has encouraged the spread of variants to the original recipe
It 'a dish that consists of a few ingredients: each variation is tolerated, provided it meets a few basic principles, such as using only simple ingredients, fresh and good, such as mussels, rice, potatoes, onions and tomatoes. The most popular variant is the one with the addition of zucchini.

All the ingredients are baked "raw", so it's a dish that requires a fairly long cooking time, but well worth the wait.

We proceed with the description of the recipe.

Ingredients for 4 people

1 kg of mussels
400 grams of rice
6 medium potatoes
600 grams of ripe tomatoes
150 grams of grated pecorino romano
1 onion
parsley
1 clove 'garlic
salt
pepper
extra virgin olive oil

Wash the shells of mussels (you can 'use the steel wool and a boxcutter) and deprive them of the thread that comes up, tearing it.

Put them in water as you go in the other stages of preparation.

Peel the potatoes and cut into circular slices not too thin (less than 5 mm thick)

Mince the parsley with the garlic.

Wash the rice and let it soak for a few minutes.

Crushing mussels open slightly along the slit and with the help of a boxcutter. Leave the fruit in a part of the shell and elimanere the other half.

Slice the onion and place on bottom of pan with a couple of laps of extra virgin olive oil. Arrange the potatoes on the bottom of the pan, sprinkle with chopped parsley, a little 'salt and pepper and arrange the mussels with the shell facing up.

At this point make a first layer with rice, taking care to put a bit 'in the shells, but without stifle and making it go in the spaces between the mussels.

The tomatoes you uniscno previously seeded after being crushed if they have 5 or 6 on the rice, a generous handful of cheese and it starts with the second layer: onion, potato, parsley, salt, pepper, cheese, a generous around d ' oil, mussels and raw rice, the cheese and a few tomatoes.

Potatoes close the tray, are flavored with remaining parsley, cheese, even the salt and pepper, extra virgin olive oil and tomatoes.

Add water to the level of the last layer of rice, leaving "free" layer of potatoes, which completes the dish. Bake in a preheated oven at 180 C for about 45 minutes. For the first 20 minutes we recommend to cover the pan with aluminum foil, to allow the cooking of rice. The final part of the cooking pan discovery will be carried out to facilitate the gilding, and the crostatura of the potatoes.

The pan will be ready when the water dries and the rice and potatoes are cooked.
It 'a dish rather than summer, that counts more tiepido.Consigliamo serving 20 minutes after baked.
Enjoy your meal.