This recipe was given to me by an Italian friend of mine who was a great cook so I am writing it just the way it was given to me.

SERVINGS:6

INGREDIENTS:

• 17 oz of mussels
• 17 oz of potatoes
• 1 clove of garlic
• 1 cup of breadcrumbs
• 1 cup of parsley
• 1¼ cups of water
• 1 1/2 cupsrice (Carnaroli it’s good)
• salt and pepper to taste
• extra virgin olive oil to taste
• 1/2 cup of Parmigiano Reggiano cheese

DIRECTIONS:

Clean the mussels well, open each and reserve the liquid contained. Discard any that cannot be opened.

To the breadcrumbs, add chopped garlic and parsley and mix everything together, adding extra virgin olive oil as needed.

Cover the bottom of an oven proof dish with oil, and then lay on peeled and sliced potatoes, salt, pepper and parsley.

Continue filling the oven dish with a layer of mussels on top of the potatoes, then add parmesan cheese and uncooked rice to then cover everything with the liquid from the mussels.

Continue with a second layer of potatoes, rice, and mussels, again adding parsley, salt, and pepper, and then top with breadcrumbs.

Then add water or stock, from the side of the dish, until it fills up to below the breadcrumbs.

Rice tends to absorb water, and in this way the rice will not be dry when finished cooking.

A drizzle of oil will complete the job before baking in the lower part of the oven.

After about 60 minutes at 350º, the dish will have a golden surface.

BUON MANGIATA!