Potatoes rice and mussels

Potatoes rice and mussels

• Preparation: 60 minutes
• Cooking time: 1 hours 10 minutes
• Ready In: 2 hours 10 minutes
1. The baking dish is typical of the city of Bari, it is done in accordance with the tradition proper to each family, in Bari is great to be served as a main dish in the summer is very rich and fragrant. And 'the dish from Bari to excellence along with orecchiette with turnip tops.

   Ingredients

   • 650 gr.   Arborio rice
   • 2 kg. potatoes
   • 1.5 kg. mussels
   • 1 large white onion
   • 2 cloves of garlic
   • 4 peeled tomatoes
   • 10 gr. grated  cheese
   • extra virgin olive oil
   • parsley
   • breadcrumbs
   • pepper
   • salt

   Instructions

   1. Clean, wash and peel open leaving the mussels attached to a valve without disconnecting it, recovering the water of the mussels themselves.
   2. Clean and wash the potatoes  thickness of 3-4 mm, and leave them in cold water.
   3. In a pan of 35 cm in diameter pour a little olive oil and a little 'chopped onion then cover the bottom with a layer of potatoes seasoned with chopped peeled tomatoes, garlic and parsley, cheese, salt, pepper and oil.
   4. Place the potatoes on the layer of mussels and season with garlic and chopped parsley only.
   5. Then put all the rice (previously soaked in cold water for 15-20 minutes) to be seasoned with chopped peeled tomatoes, garlic and parsley, cheese, a layer of very thin sliced ​​onion, salt, pepper, olive oil and pour ' water recovered from the mussels.
   6. Cover the rice with another layer of potatoes, in turn, always seasoned with chopped peeled tomatoes, garlic and parsley, cheese, salt, pepper, olive oil and sprinkle with bread crumbs.
   7. Cover the pan with aluminum foil and put it in the oven (preheated) at 200 degrees for 30-40 minutes.
   8. Before removing the foil with a fork to check the cooking of the top layer of potatoes and then leave in the oven for another 30-40 minutes until the potatoes golden
   9. little season with olive oil.