Rice, potatoes and mussels

x4 people 80 min difficult


  • 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


  1. Sprinkle the coarse salt in a saucepan, place the onions and the potatoes on it, previously sliced and salted.
  2. Arrange the mussels in a concentric circle and season with oil, parsley, Pecorino cheese and breadcrumbs.
  3. Rinse the rice to remove its starch and drop it on the open mussels.
  4. Drizzle oil and parsley, and repeat the layers alternating rice, potatoes and mussels and add a few tomatoes.
  5. The last layer will be Pecorino cheese and breadcrumbs.
  6. Pour the filtered water of the mussels on the side up to the last layer.
  7. Bake at 200° for 60 minutes.