Patate Riso e cozze ( potato nice and mussel bake)

• porsi: 4-6

Bahan-bahan

680g potatoes, peeled and sliced 3mm thick

900g mussels, washed, scrubbed and de-bearded

120ml white wine

75ml extra-virgin olive oil

6 garlic cloves, crushed

1 onion, sliced

450g plum tomatoes, chopped

Handful of fresh parsley, roughly chopped

Salt and black pepper

550g Arborio rice

Boiling water

30g Pecorino Romano, grated

Petunjuk

1 Preheat the oven to 180°C/160°C fan/gas mark 4. Open all of the mussels. Remove and discard the top halves of the shells. Pour any juice released from the mussels into a jug and set aside.

2 In a large bowl, combine the wine, olive oil, garlic, onion, tomatoes and parsley. Season with salt and pepper, then stir to combine well.

3 Cover the bottom of a large, deep baking dish with a layer of the onion and tomato mixture. Layer over some sliced potatoes and place a layer of mussels over the potatoes. Spread half Of the rice over everything.

4 Repeat another layer each of onions and tomatoes, potatoes, mussels and rice. Cover the top with the remaining potatoes and vegetables.

5 Drizzle over any reserved mussel juice and any liquid left in the vegetable bowl. Pour over the boiling water until it comes to just below the top layer of potatoes. Scatter over the cheese.

6 Cover with tin foil and bake for 50 minutes. Remove the foil and bake for an additional 10-12 minutes until the top is lightly golden, the potatoes are tender when pierced with a knife and the rice is al dente.

7 Place under a hot grill for 3-4 minutes until the top is a deep golden colour. Allow to rest for 20 minutes, then serve.