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Tiella Recipe (Rice, Potatoes, and Mussels Casserole)

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A traditional Puglian casserole layered with rice, potatoes, mussels, and tomatoes, this tiella is a comforting Italian dish that beautifully combines the flavors of the sea and the earth. Baked to golden perfection with olive oil, garlic, and herbs, it’s rustic, hearty, and full of Mediterranean flavor.

  • Total Time: 2 hours
  • Yield: 4 servings

Ingredients

2 large russet potatoes, sliced

0.66 lbs (300 g) Arborio rice, soaked in cold water for 2 minutes, then drained

1 1/2 lbs (680 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 cheese, freshly grated

1/2 cup (54 g) breadcrumbs

Salt, to taste

Pepper, to taste

Instructions

  1. Preheat the oven to 350°F (180°C). Drizzle 4 tbsp of olive oil into a cast-iron skillet or deep baking dish.
  2. Arrange a layer of sliced onions on the bottom and drizzle lightly with olive oil. Add a layer of potatoes and season with garlic, tomatoes, parsley, Pecorino Romano, salt, and pepper. Drizzle with olive oil.
  3. Layer the mussels over the potatoes. Season again with garlic and parsley, then drizzle with a little more olive oil.
  4. Spread the Arborio rice evenly over the mussels. Season with garlic, tomatoes, parsley, cheese, salt, and pepper, then drizzle with more olive oil.
  5. Top with the remaining potato slices. Pour the reserved mussel liquid over, then add enough water to just cover the top layer of potatoes. Sprinkle breadcrumbs evenly on top.
  6. Bake for 1 hour and 30 minutes, until the potatoes are tender, the rice has absorbed the liquid, and the top is golden and crisp.
  7. Let rest for 10 minutes before serving to allow the layers to settle. Serve warm with a drizzle of olive oil and extra parsley if desired.

Notes

Replace mussels with clams or shrimp for variation.

For a vegetarian version, omit mussels and add sliced zucchini, eggplant, or artichokes.

Use Parmesan instead of Pecorino if preferred.

Ensure the liquid covers the top potatoes before baking to keep the rice moist.

Best enjoyed fresh; avoid freezing as texture may change.

  • Author: Chloe Mae
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Main Course
  • Method: Baked
  • Cuisine: Italian
  • Diet: Halal

Nutrition

  • Serving Size: 1 portion (approx. 400 g)
  • Calories: 520
  • Sugar: 4 g
  • Sodium: 690 mg
  • Fat: 20 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 15 g
  • Trans Fat: 0 g
  • Carbohydrates: 58 g
  • Fiber: 4 g
  • Protein: 25 g
  • Cholesterol: 60 mg

Find it online: https://simpledishrecipe.com/tiella-recipe-rice-potatoes-and-mussels-casserole/