Tiella Barese: Patate, Riso e Cozze ricetta definitiva

Potato, rice, and mussel tiella is the quintessential first course of my city, Bari. It's a rich and hearty recipe that could easily be served as a main course... something we in Bari never do, as we love large meals! But today, more than a recipe, I'd like to share a piece of my heart with you. For me, this dish isn't just food: it represents FAMILY. I remember when my dear grandmother Rosaria made it, all her children and grandchildren would invite themselves over to her house to eat it. Needless to say: no one makes it like she did! When I first started cooking, I asked her to reveal her secret to me. We sat there together, writing down, step by step, all the various steps to make a perfect tiella, just like hers. My grandmother is no longer with us today, but every time I reread those lines we wrote together, her words and that exact moment come back to me. It's like we're close again... and my heart fills with love and nostalgia. That said, you absolutely have to try it! Let me know if you like it too. What are you waiting for?! Everyone #incucinaconivana ❤️ Ingredients 🛒 1 kg mussels A generous sprig of chopped parsley Garlic essence or 2 fresh garlic cloves 1 peeled tomato, chopped Water Fine salt Coarse salt Pepper Extra virgin olive oil to taste An onion 600g finely chopped potatoes 400g rice 100g mixed cheeses (I use the 100g bag)