Bari-style rice, potatoes and mussels

Name: Bari-style rice, potatoes and mussels
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 320 g White rice, raw; 500 g Potato, raw (thinly sliced); 400 g Mussels (shelled, about 1.5 kg in the shell); 300 g Tomatoes, red, ripe (halved); 60 g Pecorino Romano cheese (grated); 20 g Parsley, fresh (chopped); 10 g Fresh garlic; 60 g Extra virgin olive oil; 8 g Fine salt; 600 g Water (lukewarm)

The Bari tiella: rice, potatoes and mussels layered with cherry tomatoes and Pecorino, baked until a golden crust forms.

Fish Omnivore Mediterranean Gluten free Medium Total time: 75 min Servings: 6

Published on November 12, 2026

Ingredients

Servings

Change the ingredient grams. Nutrition stays the per-serving value calculated by the server.

White rice, raw 320 g
Potato, raw 500 g thinly sliced
Mussels 400 g shelled, about 1.5 kg in the shell
Tomatoes, red, ripe 300 g halved
Pecorino Romano cheese 60 g grated
Parsley, fresh 20 g chopped
Fresh garlic 10 g
Extra virgin olive oil 60 g
Fine salt 8 g
Water 600 g lukewarm

Steps

1 Chop the parsley and garlic.

5 sec · speed 5
2 Layer the baking dish: potatoes, rice, mussels, cherry tomatoes, parsley, Pecorino and oil; pour in the water.
3 Bake at 200 degrees for 45 minutes.
4 Rest for 10 minutes before serving.

Nutrition

	Per serving	Per 100 g
Energy	453 kcal	136 kcal
Protein	16.9 g	5.1 g
Carbohydrate	62.4 g	18.7 g
Sugars	2.1 g	0.6 g
Fat	14.7 g	4.4 g
of which saturates	3.5 g	1.1 g
Fibre	2.5 g	0.7 g
Salt	2.19 g	0.66 g

Allergens Milk, Molluscs

Values calculated from the ingredients using food composition tables. They do not replace professional advice. Always check labels for allergens.

Recipe data: APIpoi.

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