Tiella di Cozze from The Mediterranean Kitchen by Joyce Goldstein
This recipe from Apulia demonstrates the ingenuity of good cooks in making something wonderful and rich in flavor out of a few inexpensive ingredients.
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Cooking tools:
- Baking dish
- Chef's knife
- Cutting board
- Measuring spoon
- Oven
Ingredients
- ½ cup freshly grated pecorino or Parmesan cheese
- ½ cup chopped fresh parsley
- 1⅓ cups dry white wine
- 6 pounds mussels (about 15 per serving), scrubbed
- 1 cup toasted bread crumbs
- 4 teaspoons finely minced garlic
- ½ cup plus 2 tablespoons olive oil
- Salt
- freshly ground pepper
- 2 cups diced onions
- 8 little red potatoes
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