Why You’ll Love This Recipe

I love this tiella because it’s as stunning to serve as it is delicious to eat. The layers of potatoes, rice, and mussels create a beautiful presentation when baked, and every bite bursts with Mediterranean flavor. The olive oil, parsley, and garlic infuse the dish with richness, while the breadcrumbs on top create a light, crispy crust. It’s a complete, balanced meal that celebrates traditional Italian coastal cuisine.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 large russet potatoes, sliced
0.66 lbs (299.37 g) Arborio rice, soaked in cold water for 2 minutes then drained
1 1/2 lbs (680.39 g) mussels, opened on the half shell – reserve the liquid
1 onion, sliced
1/2 cup (108 g) extra-virgin olive oil
3 garlic cloves, chopped
3 tbsp fresh Italian parsley, chopped
2 small tomatoes, sliced
1/4 cup (25 g) Pecorino Romano, freshly grated
1/2 cup (54 g) breadcrumbs
Salt, to taste
Pepper, to taste

Directions

I start by preheating the oven to 350°F (180°C). I drizzle about 4 tablespoons of olive oil into a cast-iron skillet or a deep baking dish.

I arrange a layer of sliced onions on the bottom and drizzle them lightly with olive oil. Next, I add a layer of potatoes, seasoning with garlic, tomatoes, parsley, Pecorino Romano cheese, salt, and pepper, followed by another drizzle of olive oil.

Then I create a layer of mussels, seasoning them again with garlic and parsley, and drizzle with a little more olive oil to add flavor and moisture.

I spread the Arborio rice evenly over the mussels, ensuring they’re well covered. I season this layer once more with garlic, tomatoes, parsley, cheese, salt, and pepper, and drizzle generously with olive oil.

For the final layer, I arrange the remaining potato slices neatly on top. I pour in the reserved mussel liquid and add enough water so that the top layer of potatoes is just covered. Then, I sprinkle breadcrumbs evenly over the surface for a golden, crisp finish.

I bake the tiella for about 1 hour and 30 minutes, until the top is golden brown, the potatoes are tender, and the rice has absorbed all the flavorful liquid.

Servings and Timing

This recipe serves 4 people. It takes about 30 minutes to prepare and 1 hour 30 minutes to cook, for a total of 2 hours.

Variations

I sometimes replace the mussels with a mix of seafood like clams or shrimp for a different twist. For a vegetarian version, I skip the mussels and add sliced zucchini, eggplant, or artichokes for depth. When I want extra richness, I mix a little mozzarella or provolone into the rice layer. A dash of chili flakes also adds a lovely hint of heat.

Storage/Reheating

I store leftover tiella in an airtight container in the refrigerator for up to 2 days. When reheating, I cover it with foil and warm it in the oven at 350°F (180°C) until heated through. I avoid freezing it since the texture of the potatoes and rice can become mushy after thawing.

FAQs

What is tiella?

Tiella is a traditional Italian baked casserole made with layers of potatoes, rice, and seafood—most commonly mussels—originating from the Puglia region.

Do I need to pre-cook the rice?

No, I use raw Arborio rice soaked briefly in cold water. It cooks perfectly in the flavorful mussel broth during baking.

Can I use a different type of rice?

Yes, I can use other short-grain rice varieties like Carnaroli, though Arborio gives the best creamy texture.

How do I prepare the mussels?

I clean and steam them until they open slightly, reserving the liquid for the recipe and discarding any that remain closed.

Can I make this dish ahead of time?

Yes, I assemble it a few hours before baking and refrigerate it, then bake just before serving.

What can I use instead of Pecorino Romano?

Parmesan cheese works perfectly if I don’t have Pecorino.

How do I prevent the rice from drying out?

I make sure the liquid level just covers the final layer of potatoes before baking—it will absorb during cooking.

Can I add other vegetables?

Yes, sliced zucchini, bell peppers, or eggplant add extra flavor and color.

Is tiella served hot or warm?

I prefer it warm, but it’s also delicious at room temperature.

What should I serve with tiella?

A simple green salad and a slice of crusty bread make the perfect accompaniments.

Conclusion

I love making tiella because it’s a dish that brings together the best of Italy’s land and sea in one comforting casserole. The layers of creamy potatoes, flavorful rice, and briny mussels create an unforgettable harmony of textures and tastes. It’s hearty, rustic, and elegant all at once—a true Mediterranean masterpiece that never fails to impress.