Tiella Barese (Puglian Rice, Potato and Mussel Bake)
Layers of potato, courgette, tomato, rice and mussels baked in their own juices. A Bari family Sunday classic.
- Time1 hr 30
- LevelMedium
- Costabout £2.14 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Put the mussels in a lidded pan with the 50 ml water, cover and steam over a high heat for 3 to 4 minutes until open. Throw away any that stay shut. Strain and keep the liquor.
4 min - 2
Pull the mussels from their shells, keeping 12 half shells for decoration.
- 3
Oil a deep 28 cm baking dish with 1 tbsp of the oil. Layer in the onion, then the potato, then the courgette, seasoning each layer with black pepper. Sprinkle with half the parsley, garlic and pecorino.
- 4
Add the tomatoes, then the rice in an even layer, then the mussels and shells. Scatter over the rest of the parsley, garlic and pecorino.
- 5
Mix the mussel liquor with the hot water and pour it slowly down the side of the dish. Drizzle over the remaining oil.
- 6
Cover tightly with foil and bake for 45 minutes. Remove the foil and bake for 15 minutes more, until the top is crisp and golden and the rice is tender. Rest for 10 minutes before serving.
60 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.