Patate riso e cozze (potato, rice and mussels)
Patate riso e cozze (potato, rice and mussels)

Hey everyone, it’s John, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, patate riso e cozze (potato, rice and mussels). It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Patate riso e cozze (potato, rice and mussels) is one of the most popular of current trending meals in the world. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look fantastic. Patate riso e cozze (potato, rice and mussels) is something that I have loved my whole life.

This is an old fashion Recipe that my Mom and Grandmother cooked for us often, follow the video recipe and if you make it please leave comment here let me. Top with the mussel meat and drizzle over half of the reserved cooking liquid. The dish is cooked when the potatoes are tender when pierced with a knife and the rice is al dente.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have patate riso e cozze (potato, rice and mussels) using 11 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Patate riso e cozze (potato, rice and mussels):
  1. Take 200 g arborio rice
  2. Make ready 1 kg mussels open in half
  3. Take 30 g white onion
  4. Prepare 13 cherry tomatoes
  5. Get 600 g potatoes
  6. Take 1 teaspoon salt
  7. Take Parsley
  8. Get 14 tbsp parmesan cheese
  9. Get 14 tbsp olive oil extra virgin good quality
  10. Prepare Half garlic clove
  11. Get 400 ml water

Rice, Potatoes and Mussels is a unique and traditional Apulian dish. It is made with poor ingredients: rice, potatoes, mussels, onion, garlic, tomato and grated Pecorino cheese. Rice, Potatoes and Mussels can remember the Spanish Paella. To prepare the rice, potatoes and mussels, start cleaning the mussels: unplug the fine linen from every musseland remove any impurities on the shell with the aid of a steel wool.

Instructions to make Patate riso e cozze (potato, rice and mussels):
  1. For this recipe you will need a terracotta bowl or a big aluminium container. I've done it in 5 little aluminium containers as I had to give it away to other people. Start cleaning the mussels and keep them aside. Cut very finely half of the onion and add it to the bottom of the bowl.
  2. Add oil and finely chopped tomato and then add a layer of potato (which needs to have been boiled with a third of the salt in the recipe and mixed well), then add some more tomato.
  3. Add pepper and 3 tablespoons of cheese and one spoonful of parsley. Add a layer of mussels.
  4. Add the finely chopped garlic. Sprinkle with 4 spoonfuls of cheese, 1 spoonful of parsley and 3 spoonfuls of olive oil and add the rice, making sure you fill all the holes in the mussels and completely cover it. Sprinkle 1 third of the salt, add 4 tomatoes finely chopped, the other half of the onion, a spoonful of parsley, 4 spoonfuls of cheese and 5 spoonfuls of olive oil. Cover with another layer of potatoes, 3 tomatoes, 1 spoonful of parsley,4 spoonfuls of cheese and 4 spoonfuls of olive oil.
  5. Add the last third of salt to the water, mix well and add the water from the side of the container until it reaches the level of the potato. Cook in a preheated oven at 220 degrees for 45 min to 1 hour depending on your oven.

Open with a boxcutter the mussels and, starting. Mangia riso patate e cozze…e poi muori! Ho sempre sentito parlare di questo piatto dalle mie amiche pugliesi…qualcosa di Vi consiglio di provare questa ricetta, ma solo se avete delle cozze veramente fresche…e magari anche già pulite Yummy, yummy… I love mussels but never had it with potato. Il riso patate e cozze è una sfiziosa variante del celebre piatto barese: la tiella. Questa ricetta non prevede l'aggiunta dei pomodori, ma è ugualmente saporita.

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