RICE with POTATOES and MUSSELS in a skillet
I should clarify from the start that I’m not talking about the original Tiella Barese rice, potatoes and mussels because in that case the recipe requires baking all the ingredients raw in the oven; this is a faster version to prepare in a skillet.
My need arises from the dual necessity of simplifying an overly long procedure to fit my usual timing and — why not — from not wanting to use the oven during this period of high energy bills.
The result is still very similar to the original and will allow you to prepare a creamy and flavorful skillet-cooked RICE with POTATOES and MUSSELS.
Regarding the combination and the amounts of the ingredients, in Puglia everyone jealously preserves their own version handed down for generations in family tradition.
Some add more rice, others more potatoes, some make it without tomato, some put whole tomatoes, others use sauce. Whatever recipe one decides to follow, what is certain is that you will obtain a very tasty single dish perfect for any occasion.
But back to us… As I mentioned earlier, today’s recipe will be made using only the stovetop and will be a white version because my sister is allergic to tomato; nothing prevents you from adding it if you prefer.
And now everyone ready to prepare my version of RICE with POTATOES and MUSSELS in a skillet
- Difficulty: Easy
- Cost: Low cost
- Preparation time: 15 Minutes
- Cooking time: 30 Minutes
- Portions: 2
- Cuisine: Italian
- Energy 642.03 (Kcal)
- Carbohydrates 68.64 (g) of which sugars 5.09 (g)
- Proteins 37.25 (g)
- Fat 23.70 (g) of which saturated 4.54 (g)of which unsaturated 5.07 (g)
- Fibers 3.96 (g)
- Sodium 2,882.21 (mg)
Indicative values for a portion of 250 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
- 1 5/8 cup Basmati rice
- 1.1 lb mussels
- potatoes (2 large)
- 4 1/4 cups vegetable broth
- garlic (1 clove)
- 2 tbsp extra virgin olive oil
- to taste salt
- 1 pinch black pepper (ground)
- Half onion
- 1 sprig parsley
- grated Parmesan (1 teaspoon optional)
- bread crumbs (1 teaspoon optional)
Tools
- 1 Bowl
- 1 Blender
- 1 Skillet
Steps
CLARIFICATION
Rice, potatoes and mussels in Bari, and generally in Puglia, are traditionally prepared in the “tiella”, a pan that once assembled goes directly into the oven. In the original recipe the rice, potatoes and mussels (often tomatoes too) are layered raw and then baked.
NOTE
In my recipe, to simplify timing, we will cook the mussels in a skillet with their shells on; this avoids spending ages extracting the raw mollusk, which isn’t easy…
Thoroughly wash the mussels under running water, detaching the byssus threads and removing any impurities on the shell with a steel sponge.
Place them in a non-stick skillet without oil and let them open over high heat. When they have all opened, separate the mollusks from the shells, save the liquid that has formed and strain it.
Peel the potatoes and cut them into fairly small cubes (they will cook faster), then place them in a bowl with cold water so they lose excess starch. Clean and chop the onion.
In a blender finely chop the garlic together with the parsley.
In a large skillet brown one clove of garlic with the extra virgin olive oil, then remove it.
Add the potatoes and sauté them for a couple of minutes. Add the chopped onion.
At this point add the rice and toast it for a few seconds.
Once toasted, add a ladle of vegetable broth and the filtered mussel liquid little by little, and lower the heat.
Continue cooking the rice (following the timing indicated on the package), always checking that the rice does not dry out too much and adding more broth if necessary. Stir it often.
As soon as the rice is almost done, add the mussels, adjust the salt and pepper and add a little more chopped parsley. Finish the cooking.
Drizzle the surface with a little extra virgin olive oil, and sprinkle with grated cheese mixed with 1 teaspoon of toasted breadcrumbs.
The rice with potatoes and mussels is finally ready; all that remains is to plate it and enjoy its goodness — it’s delicious!
If you want a crusty top, you can place it under the oven grill for 2 minutes.
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STORAGE
The rice with potatoes and mussels in a skillet can be kept in the refrigerator for a maximum of one day in a container with a lid. Before serving, sauté it for a few minutes in a skillet.
TIPS
Alternatively you can also use frozen mussels, but fresh ones will give a completely different flavor.
If you prefer a more savory touch, you can replace the Parmesan with Pecorino Romano.
NOTES
This recipe was prepared following the guidance of my Nutritionist, Dr. Ariella Roncarati, with whose help I am following a balanced, low-fat diet that includes carbohydrates, proteins and vegetables at each meal in order to kickstart metabolism and replace fat mass with lean mass.
The indicated amounts are calculated for 2 people.
OTHER BALANCED ONE-DISH RECIPES
Below are some recipes prepared following the advice of my nutritionist
These are balanced dishes that contain carbohydrates, proteins and vegetables with little fat and can be considered a complete one-dish meal.
