This is one of the only dishes our auntie Antionetta can make! Still living in the family home in the old town of Bari (Bari vecchia),
we of course visit her every time we go to Bari. We have such wonderful
childhood memories from there – running through the old town, chatting to all the old ladies sitting outside their terraced houses, making the orechetti, going to the castle, eating massive slices of water melon and Zia Antionetta’s Patate, riso e cozze. 

Sometimes known as Tiella Pugliese, it is a hearty casserole of mussels with rice and potatoes, something like a cross between paella and a potato gratin. Although
it requires a few preparatory steps and then a layering of different
ingredients, it is a remarkably easy dish to make—after it is assembled
it almost cooks itself! 

Like most traditional dishes, there are numerous variations of Patate, riso e cozze. But I do believe this is one of the simplest and the best – after all, Bari is the place where it was invented and that is where our family are, where they grew up and where I have collected all the recipes! The term ‘tiella’
is the terracotta dish/bowl in which the rice is cooked. As this dish
requires layers, a deep dish is best – even if it is not made of
terracotta. This is our Grandmother: Nonna Elena’s recipe.  

Preparing the Patate, riso e cozze: 

Heat your oven to 200 

Clean all the fresh mussles by scrubbing outside and opening to remove the 'beards'

Let’s begin the layering! 

We are aiming for 3 layers for this dish. 

LAYER 1 

• In your chosen baking dish/tiella, lay all of the finely chopped onion and cover with a good glug of extra virgin olive oil – so that the base is lightly covered 
• Add a layer – 1/3 of the sliced, raw potatoes on top of the chopped onion 
• Add 1/3 of the chopped parsley 
• ½ tin of chopped tomatoes 
• Add ½ the chopped garlic 
• Season with black pepper 
• A drizzle of extra virgin olive oil 
• ½ the raw mussels 
• All of the rice 

LAYER 2 

• Add ½ tin of chopped tomatoes 
• 100g Pecorino or Parmesan cheese – grated 
• The rest of the chopped garlic 
• A little black pepper 
• A drizzle of extra virgin olive oil 
• Add 1/3 of the chopped parsley 
• ½ of the sliced courgettes 
• Add the second layer of the sliced, raw potatoes 
• Sprinkle more of the Pecorino or Parmesan cheese 
• Season with black pepper 
• A drizzle of extra virgin olive oil 
• ½ tin of chopped tomatoes 

POUR OVER THIS LAYER, THE LIQUID FROM THE MUSSELS YOU HAVE KEPT ASIDE 

LAYER 3 

• Add the final 1/3 of the sliced, raw potatoes 
• Add 1/3 of the chopped parsley 
• A drizzle of extra virgin olive oil 
• Season with black pepper 
• Sprinkle the last of the Pecorino or Parmesan cheese 
• Add the last of the sliced courgettes 

• From a jug, carefully pour in to your baking dish/tiella, sufficient water to just cover all the ingredients 
• Drizzle over some extra virgin olive oil 

• Bake in your pre-heated oven at 200 for approx. 90-120 minutes 
• Check the dish after an hour – see if you need to add any more water. You do
  not want the dish to be dry too early as the rice and potatoes will need
  the liquid in order to cook through. 

• When all the water has evaporated, when the potatoes and rice are cooked and
  when the top had turned a golden colour and has a crisp top – your Patate, riso e cozze is ready!!!!

To serve: 

Place in the centre of the table and serve! 

Buon appetito! 

Top tip: 

• Although not traditional, if you cannot find them, you can also simply buy shucked mussels and use them, without their shells. 
• Wild mussels need to be soaked and trimmed but most mussels these days are raised in ‘farms’ and come ready to use. 
• The potatoes should, be of yellow-fleshed or a ‘waxy’ variety. 
• The main ‘trick‘ to a good Tiella Pugliese, is to season the dish adequately—more than you may think you need and
  to make sure that the rice is done to the right point, neither chalky
  nor mushy. You can test the rice by gently opening the top layer of
  potatoes and trying a few grains.  
• Add a bit more water (or mussel juice) if you find the rice is not yet ready, or if the tiella is drying out too much—and continue cooking.  

Serve with a bottle of our fabulous Terre Di San Vito’s Il Vescovo award winning red wine.