Jane's Puglia Tiella in the Gaurdian
Traditionally, the mussels are opened with a knife when still raw and used in this dish. Here, they are just-cooked and their cooking liquid is used to flavour the whole dish.
100ml white wine
1 red onion, finely chopped
250g tomatoes, chopped
4 tbsp parsley, chopped
3 garlic cloves, crushed
70g pecorino, grated
3 tbsp olive oil
500g courgettes, thinly sliced
700g waxy potatoes, thinly sliced
200g arborio rice
Extra virgin olive oil, for drizzling
Salt and black pepper
1 Preheat the oven 160C/325F/gas mark 3. Clean the mussels well and heat a large pan until very hot. Tip in the mussels and add the wine. Give the pan a shake and cover. Cook for about a minute, until the mussels just start to open. Pour into a colander over a bowl to collect all the cooking liquor. When they are cool enough to handle, remove some from the shell and leave some in the half shell.
2 Mix the onion with the tomatoes, 2 tbsp parsley and half the garlic. Season well. Mix the breadcrumbs with the pecorino, remaining garlic and parsley, and the oil. Season the courgettes and potatoes.
3 Drizzle a little olive oil on to the base of an ovenproof dish. Sprinkle with half the tomato mix. Top with half the potatoes and the courgettes. Add the mussels and sprinkle with half the seasoned breadcrumbs. Top with the rice and the rest of the courgettes, finishing with a layer of potatoes.
4 Top up the mussel liquor with fish stock or water, until it makes about 600ml. Pour this over the potatoes. Sprinkle with the rest of the tomatoes and finish with the remaining breadcrumbs. Drizzle with olive oil and bake, covered, for about 40 minutes, or until the rice and potatoes are almost cooked.
5 Remove the cover and cook for another 10 minutes. Leave to stand for 10 minutes before serving.