Skip to content

Fish, Italy

Tiella barese with mussels

Tiella barese is a baked dish from Puglia where raw rice cooks directly in mussel broth, layered with potatoes and zucchini. It serves 4, takes 1 hour 20 minutes, has a medium difficulty level, and costs about €3 per person. The key to success is the amount of mussel broth poured in, just enough to cook the rice without making it sticky.

I'm suggesting a classic from Puglia, tiella, a baked dish where rice cooks in mussel broth along with potatoes and zucchini.

Tiella barese with mussels
Total time
1 h 20
Difficulty
Medium
Cost per person
€3.00
Calories per person
620 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall

Tiella smells like the sea before it even comes out of the oven. The raw rice soaks up strained mussel broth as it bakes, the potatoes turn soft, and the zucchini and tomatoes add moisture with a touch of acidity. A layer of pecorino on top forms a golden crust that cracks under the fork.

This is a Sunday kind of dish, the kind you make when you have time to layer everything calmly and let the oven do the rest. It takes some organization but no real technique, and it feeds a whole table from a single pan. Kids who already like seafood tend to enjoy it, others might prefer to wait a few years.

The ingredients

4 people

Fish counter

  • Mussels 1.5 kg

Pantry

  • Round riceoften in the pantry 200 g
  • Olive oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Potatoes 600 g
  • Zucchini 2
  • Tomatoes 4
  • Onions 2
  • Garlic 2 cloves
  • Flat leaf parsley 1 sprigs

Dairy

  • Grated pecorino 40 g

Allergens Mollusks, Lactose

The step by step recipe

  1. Wash the mussels, open them over high heat in a covered pot, then strain the broth and remove one shell from each mussel. 8 min

    Discard any that stay closed, and keep the mussels on their half shell for presentation.

  2. Peel the potatoes and slice them thinly, then slice the zucchini, tomatoes and onions.

    A mandoline gives even slices that all cook at the same rate.

  3. Oil a baking dish and build the layers, onions, potatoes, zucchini, tomatoes, raw rice, mussels, garlic and chopped parsley.

    Season each layer lightly, the mussel broth is already salty.

  4. Repeat the layers, finish with potatoes, pour over the mussel broth diluted with a little water, and sprinkle with pecorino.

    The liquid should just reach the top of the potatoes, too much broth makes the rice sticky.

  5. Bake at 180°C until the rice is tender and the top is nicely golden. 45 min

    If the top browns too fast, cover with foil, and let it rest ten minutes before serving.

Our tips to get it right

  • Choose a round rice like arborio or carnaroli, it absorbs liquid well without falling apart during baking.
  • Cut all the slices to the same thickness, otherwise some potatoes stay firm while others turn mushy.
  • Use a wide, shallow baking dish, rice cooks more evenly in a thin layer than in a deep one.

The variations

  • Swap the mussels for clams for a lighter version, the opening time stays the same.
  • For a seafood free version, add mushrooms and a little vegetable broth instead of mussel broth to make it vegetarian.
  • For a quicker version, use store bought cooked mussels and cut down on the layering prep time.

What to serve it with

  • A green salad with lemon
  • Crusty bread for soaking up juices
  • Sparkling water with lemon

Storage

Tiella keeps for 2 days in the fridge in a closed container. It doesn't freeze well, the rice and potatoes lose their texture. Reheat it covered in the oven so it doesn't dry out.

Questions about this dish

Can you use a different rice instead of round rice?

Long grain rice absorbs the broth less well and makes the dish less creamy. If that's all you have, use slightly less liquid than the recipe calls for.

Can you make tiella ahead of time?

You can layer everything several hours ahead and keep the covered dish in the fridge. Bake it right before serving, adding a few extra minutes of cooking time.

What if some mussels don't open during cooking?

Discard any mussels that stay closed after cooking, they aren't safe to eat. Only use the strained broth from the mussels that opened to cook the rice.

Can you make this without pecorino?

Grated parmesan works too, though the flavor will be a bit milder. Don't skip the cheese entirely, it helps form the golden crust on top.

How long does it take to make a tiella barese with mussels?

Count 1 h 20 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a tiella barese with mussels?

About 620 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a tiella barese with mussels cost?

About €3.00 per serving, or €12.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains mollusks, lactose. Always check the labels of the products you buy.

Italian cuisine

See all

Recipes with zucchini

See all