Apulian Potato, Mussels and Rice Bake (Apulian Tiella)

sbs.com.au

Pamela Leek

100 ml extra-virgin olive oil

24 mussels, scrubbed and de-bearded

1 to 2 large French shallots, thinly sliced

500 g potatoes, peeled and cut into 5 mm-thick slices

sea salt flakes and freshly ground black pepper, to taste

350 g cherry tomatoes, halved

200 g arborio rice, well washed in cold water

40 g freshly grated pecorino

small handful parsley leaves, coarsely chopped

Directions at sbs.com.au

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