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Rice, Potato and Mussel Casserole

Produced by Aimee Nishitoba, Pictures by Carmen Cheung, Meals Styling by Michelle Rabin, Prop Styling by Madeleine Johari.

It is a traditional Pugliese dish from the Bari area that I discovered from my good friend Mariella. The title comes from merely what the substances are; in Italian, it’s “riso, patate e cozze.” It’s a traditional “cucina povera” dish utilizing substances that have been low cost and available within the area. Historically, this recipe requires you to shuck the mussels, however to keep away from accidents, I desire to very calmly steam them open. It is a scrumptious bake that infuses the mussel juices into the potatoes and rice and will get topped with a crispy parmesan–bread crumb combine.—Haley Polinsky

Elements

  • 1
    cup
    arborio rice

  • 1/2
    cup
    white wine

  • 900
    g
    mussels
    , rinsed, scrubbed and debearded

  • 4
    medium yellow
    potatoes
    , thinly sliced into rounds

  • 5
    tbsp
    olive oil
    , divided

  • 3/4
    tsp
    salt
    , divided

  • 2
    cups
    cherry tomatoes
    , halved

  • 2
    cups thinly sliced
    leeks
    , white half solely

  • 1/2
    cup plus 2 tbsp loosely packed chopped
    parsley
    , divided

  • 3
    garlic cloves
    , minced

  • 1 1⁄2
    cups
    vegetable broth

  • 1
    cup grated
    parmesan
    , divided

  • 1/4
    cup seasoned
    bread crumbs

Directions

  1. Place rack in centre of oven, then preheat to 400F.
  2. Cowl rice with 3 in. of chilly water in a medium bowl. Put aside till prepared to make use of.
  3. Pour wine into a big pot set over excessive. Convey to a boil, then add mussels. Prepare dinner, coated, till mussels open, 2 to three min. Take away from warmth. Put aside till cool sufficient to deal with.
  4. In the meantime, toss potatoes with 2 tbsp oil and 1⁄4 tsp salt in a big bowl. Season with pepper. In a separate bowl, mix tomatoes with leek, 1⁄2 cup parsley, garlic, 1⁄4 tsp salt and remaining 3 tbsp oil. Season with pepper.
  5. Break off and discard prime shells from mussels. Pour the mussels’ cooking liquid right into a 2-cup-capacity measuring cup. Add sufficient broth to make 2 cups liquid.
  6. To assemble casserole, layer half the potatoes in backside of an 8-cup-capacity baking dish, overlapping them barely. Sprinkle over 1⁄2 cup parmesan, then scatter with half of tomato combination. Prepare mussels, shell-side down, tightly overtop so there aren’t any gaps. (When you’ve got mussels left over, take away meat from shells and reserve.)
  7. Drain rice, then scatter over layer of mussels. High with remaining tomato combination, 1⁄4 tsp salt and any reserved mussel meat. Season with pepper. Pour over broth combination. Prepare remaining potatoes overtop, overlapping them barely. Sprinkle with bread crumbs and remaining 1⁄2 cup parmesan. Cowl dish tightly with a calmly oiled piece of aluminum foil.
  8. Bake for 1 hr. Take away foil, then proceed baking till liquid has been absorbed and potatoes and rice are cooked by, about 30 min. Take away from warmth. Let relaxation for 15 min earlier than sprinkling with remaining 2 tbsp parsley and serving.

Discover extra concepts for cooking with mussels, plus tips on how to buy, clear and retailer them, on this recipe assortment.