Rice, Potatoes and Mussels Bari-Style

Method

1. Open the mussels, collecting their liquid. Keep each mussel intact in its half shell.
2. Strain the mussel water through a fine sieve to remove any sand.
3. Drizzle a layer of extra virgin olive oil (Coratina if available) in a baking dish.
4. Spread a thin layer of sliced onion over the oil.
5. Arrange a layer of thinly sliced potatoes on the onion.
6. Sprinkle a layer of enriched breadcrumbs (breadcrumbs mixed with grated Parmesan, Pecorino Romano, and chopped parsley).
7. Place the mussels in a single layer, close together, on the breadcrumbs.
8. Add a layer of Carnaroli rice.
9. Sprinkle another layer of enriched breadcrumbs.
10. Add another layer of mussels.
11. Cover with a final layer of thinly sliced potatoes.
12. Top with a few slices of onion (optional, but recommended).
13. Press down gently to compact the layers.
14. Drizzle more olive oil over the top.
15. Pour the strained mussel water evenly over the dish. Do not add salt; the mussels provide enough.
16. Bake in a preheated oven at 150–160°C (300–320°F) for about 1 hour to 1 hour 15 minutes, until the top is golden and the rice is cooked. If browning too quickly, cover with foil.
17. Let rest for a few minutes before serving.