Rice Potatoes and mussels

Rice Potatoes and mussels

Today we bring you to Puglia with a must have recipe!

The name of this specialty is TIELLA (or taieddha) depending on the dialect, which means “pan”. This speciality of Apulian gastronomy comes to us through the Spanish domination.


300 gr. of rice
1 clove of garlic
onion qb
parsley qb
500 gr.di potatoes
extra virgin olive oil
1 kg. of mussels
qb pepper


First of all it is necessary to wash the mussels well, place them in a pan by adding chopped garlic.

When you’ve done that, have them open and heat them on the stove. At this point it removes the shells of the mussels and recovers the liquid of them filtering them with a strainer.

Wash, peel and slice potatoes. Grease the pan with oil and then cover it with half of the potatoes seasoned with pepper, parsley and chopped onion.

Now cover the preparation with rice, adding some shellfish and potatoes remained along with chopped onion and parsley remaining. Pepa, add a little oil and cover with water – in addition to cooking mussels.

Place the pan in the oven and cook over medium heat for about 45 minutes.

As we said on, today’s recipe is typical of the culinary culture of Puglia, but as you know, Italy has many regions, each of which boasts its own typical dishes, all delicious!