Baked rice potatoes and mussels
A lighter version of the Barese classic, baked in layers for a perfect Mediterranean meal.
762 kcal
44 g protein
96 g carbs
21 g fat
- Time 45 min
- Course One-dish meal
- Diet Pescatarian
- Cuisine Italian
- Allergens dairy, shellfish
Ingredients (1 serving)
- 70 g White rice
- 250 g Mussels
- 150 g Potatoes
- 100 g Cherry tomatoes
- 30 g Onion
- 15 g Parmesan
- 10 ml Extra virgin olive oil
- Garlic to taste
- Fresh parsley to taste
Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.
Method
- Preheat the oven to 200°C and thinly slice the potatoes, onion, and garlic.
- Clean the mussels thoroughly and open them over a bowl to collect their liquid, then filter the liquid.
- Grease a baking dish with half the oil and create a base layer with the onion and half the potatoes.
- Layer the mussels (half-shell or meat only) over the potatoes, then sprinkle with the raw rice.
- Add the sliced garlic, chopped parsley, and halved cherry tomatoes on top of the rice.
- Cover with the remaining potatoes, then pour the filtered mussel liquid and enough water to just reach the top layer of potatoes.
- Sprinkle with grated parmesan and the remaining oil, then bake for 35-40 minutes until the rice is cooked and the top is golden.
Tips
- For a deeper flavour, let the dish rest for 10 minutes out of the oven before serving so the rice absorbs all the juices.
- This dish is perfect for meal prep as it stays moist and reheating it actually enhances the seasoning.
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