Pink Horizon • October 08, 2015 • No Comments



1 lb mussels
1 C dry white wine
1 large onion, thinly sliced
4 large yellow potatoes, thinly sliced
2 T olive oil
10 grape tomatoes, halved
1/2 C rice, uncooked
1/2 C Pecorino, freshly grated


Preheat oven to 400F.

Wash mussels, cook in wine and 1 cup of water until open, 5 min.
Take off the heat, reserve the cooking liquid, cool and top shell them.

In baking dish, layer:
– half of the onion
– half of the potatoes
– 1 T oil
– salt
– half of tomatoes
– half of rice
– mussels
– remaining onion
– all of rice
– remaining tomatoes
– remaining potatoes
– remaining oil
– all of pecorino
– cooking mussels liquid

Bake for 1 hour.

Match made in Heaven:

Puglian wine‎

Categories Fish and Seafood
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