Rice, potatoes, and mussels: my super tasty recipe, actually delicious. Of course, it’s my recipe, because everyone has their own and it’s definitely the right one, the original one. Having the Fabulosa by Cookut recently, I thought this Apulian recipe is ideal for oven baking because it needs to be covered. Not living in the countryside and not having a terracotta pot, I thought of this 8-in-1 pot. I wasn’t wrong: indeed, the flavors, with the aromas of rice, potatoes, and mussels, remain sealed in the pot. All ingredients cook evenly, without drying out and without needing to add more water during cooking. The best time to prepare this dish is definitely summer. The months when mussels are found: from May to September, the hottest period. They are more abundant in the Adriatic Sea. Without waiting for summer, today it’s possible to prepare this dish all year round: mussels are available on the market and are safe and controlled. A little curiosity, by law, after mussels are harvested, they must be left in the purification tank, a type of purification in potable water for a few days. Check out my review of the Versilia multifunction pot 11 inches 8 in 1 Cookut La Fabuleuse
- Difficulty: Medium
- Cost: Medium
- Preparation time: 50 Minutes
- Cooking time: 55 Minutes
- Portions: 8
- Cuisine: Regional Italian
- Region: Apulia
- Seasonality: Spring, Summer
- Energy 464.10 (Kcal)
- Carbohydrates 46.55 (g) of which sugars 5.64 (g)
- Proteins 18.30 (g)
- Fat 23.56 (g) of which saturated 4.97 (g)of which unsaturated 2.10 (g)
- Fibers 3.18 (g)
- Sodium 1,271.98 (mg)
Indicative values for a portion of 255 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Preparing Rice, Potatoes, and Mussels
- 1.76 lbs mussels
- 1 cup Carnaroli rice
- 1.76 lbs potatoes
- 1 onion
- 12 oz cherry tomatoes
- 1 clove garlic
- 2/3 cup extra virgin olive oil
- 2.5 oz Pecorino Romano cheese
- 3/4 cup water
- 1.5 tsp salt
- 3 tbsp chopped parsley
- 2 tbsp breadcrumbs
- 1 tsp black pepper
Tools for Preparing Rice, Potatoes, and Mussels
- Pot
- Bowl
- Strainer
Steps for Preparing Rice, Potatoes, and Mussels
Just follow the steps to achieve a top-notch final dish. It seems difficult, but I assure you it’s not. For a successful recipe, I always use the same method, and it works. All ingredients weighed and prepared in front, and then proceed: it’s the only sure method to not forget anything. That said, happy cooking. Start by peeling the potatoes, slicing them very thin, and keeping them in water until ready to use, and only then season with salt and extra virgin olive oil. Clean the mussels by scrubbing them with a pad, remove the beard, and, with a small knife, slide it between the mussel shells from one end to the other. Collect the water in a bowl with a strainer and set it aside. Discard the empty half of the mussel shell.
I am not from Apulia, and I think I’ve already told you that, but I love cooking and humbly prepare this dish. I start by seasoning the cherry tomatoes with salt and extra virgin olive oil, finely chopped onion with garlic and chopped parsley.
Today I’m using my versatile pot, the Fabuleuse of 11 inches. I start by distributing a couple of tablespoons of seasoned cherry tomatoes with onion, garlic, and extra virgin olive oil.
Arrange in a radial pattern half of the sliced and seasoned potatoes, sprinkle with Pecorino cheese, black pepper, and again a couple of tablespoons of seasoned cherry tomatoes.
At this point, arrange the mussels to cover the potatoes and cherry tomatoes.
Put a generous handful of Pecorino and chopped parsley over the mussels and distribute the rice, rinsed a couple of times, evenly on top.
More grated Pecorino, salt, and pepper.
Add the cherry tomatoes with onion and parsley and start the last layer with potatoes covering the entire surface.
Finish with all the remaining cherry tomatoes, Pecorino with pepper, and again, chopped parsley and the filtered mussel water along the edges of the pot.
Add warm water always along the edges of the pot until you reach the potatoes.
Place in the oven (taking care to remove the removable handle) at 374°F for 30 minutes with the lid on and then for another 20 minutes without the lid and with the grill activated for 5 minutes.
Advice
I also wanted to suggest a dish of spaghetti with mussels and pesto. Here is the recipe.
https://blog.giallozafferano.it/vaipinacucina/ricetta-spaghetti-cozze-e-pesto/
https://blog.giallozafferano.it/vaipinacucina/ricetta-spaghetti-cozze-e-pesto/
https://blog.giallozafferano.it/vaipinacucina/ricetta-spaghetti-cozze-e-pesto/
FAQ (Frequently Asked Questions)
What type of rice can be used to prepare rice, potatoes, and mussels?
The recommended rice for preparing rice, potatoes, and mussels is the one with large grains like Carnaroli, Arborio, or Roma.
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