Difficulty

time

45'

RICE, POTATOES AND MUSSELS

Pasta and soups

INGREDIENTS:
- Sliced potatoes;
- Little tomatoes cut in segments;
- 1Kg of mussels;
- Rice (more or less 70 g for every person)
- Grated parmesan or piquant cheese
- Parsley
- Pepper and salt
- Extra-virgin olive Oil
- Water

PREPARATION:
Clean as well the mussels and open them to half, holding the mussel in an alone part of the hull, throwing the other half hull and picking up the juices that come out in a bowl.
Clean the potatoes and cut them with a thickness of 1cm more or less. Turn on the oven to 180°, take a heat-resistant oven dish and slightly oil it, setting on the bottom a layer uniform of potatoes sprinkle two abundant fistfulls of raw rice (to good cooking).
Season with oil, salt, pepper, parsley moderately minced and onion. Set an uniform layer of mussels, 2 fistfulls of rice, a layer of potatoes, the seasonings, part of the picked liquid of the mussels and water, up to cover the potatoes. Sprinkle of cheese and little tomatoes and to bake to 180° until when it will be create itself a crust and the potatoes will result soft (usually half an hour).