Ingredients
- 300 g Carnaroli rice
- 1 kg half shell mussels
- 300 g cherry tomatoes
- 1 onion
- 600 g potatoes
- 50 g Pecorino cheese
- extra virgin olive oil to taste
- 40 g breadcrumbs
- coarse iodised salt Cuor di Mare to taste
- black pepper and parsley to taste
- 2 garlic cloves
Method
- Sprinkle the coarse salt in a saucepan, place the onions and the potatoes on it, previously sliced and salted.
- Arrange the mussels in a concentric circle and season with oil, parsley, Pecorino cheese and breadcrumbs.
- Rinse the rice to remove its starch and drop it on the open mussels.
- Drizzle oil and parsley, and repeat the layers alternating rice, potatoes and mussels and add a few tomatoes.
- The last layer will be Pecorino cheese and breadcrumbs.
- Pour the filtered water of the mussels on the side up to the last layer.
- Bake at 200° for 60 minutes.
