Rice with Mussels and Potatoes

This is one of Puglia's most beloved and renowned dishes. Using simple ingredients, "tiella" as it is called, creates a fulfilling and tasty meal that is nice enough to serve to guests. In the Lecce area, they like to bake it ahead and serve it chilled on a hot summer's night.

1 kg. (about 2 pounds) mussels, cleaned
500 grams (1 pound) potatoes, peeled and sliced
1 1/2 cups rice
2 cloves garlic
12 cherry tomatoes
A handful of fresh parsley
2 tbsp grated pecorino cheese
3 tbsp dry breadcrumbs
Olive oil
Salt and pepper

Heat Oven: 190 C./375 F.

Quarter the cherry tomatoes and put into a bowl. Mince the garlic and parsley together, then mix into the tomatoes, along with a drizzle of olive oil and a sprinkling of salt and pepper. Set aside to let the flavors mingle a few minutes.

Take a rectangular baking pan and drizzle the bottom with olive oil. Layer half the sliced potatoes on the bottom. Spoon half the tomato mixture over the potatoes, then layer on the rice. Lay the mussels on top. Cover with a layer of the remaining potatoes and tomato mixture.

Pour water into the pan to fill it half-way. Cover loosely and bake about a half-hour. Uncover; combine the breadcrumbs with the pecorino cheese and sprinkle on top. Drizzle on some olive oil, then return the pan to the oven to bake for another half-hour (add a bit of water if necessary to keep it from drying out). Let sit a few minutes out of the oven then serve.