Tiella cozze e riso – rice and mussel bake
It is already November, in full spring in Australia. I am dreaming - and eating - asparagus, the last of the artichokes and the first of the stone fruit (hooray). My weekly dinner at home planning...
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Cooking tools:
- Lidded frypan
- Tongs
- Chef's knife
- Round baking dish
- Oven
- Cutting board
- Measuring cup
- Measuring spoon
- Kitchen scale
- Fine-mesh sieve
- Mixing bowl
- Grater
- Skewer
- Aluminum foil
- Cup
- Saucepan
- Kettle
- Peeler
- Spoon
- Pepper mill
- Fork
Ingredients
- 300g short-grain rice
- 1 clove garlic, finely chopped or minced
- 1 small white or brown onion, thinly sliced
- 600g potatoes, peeled and sliced (3-4 mm thick)
- 500g ripe cherry tomatoes (or other small tomato), quartered,
- 50g grated pecorino cheese
- 3 tablespoons parsley leaves
- 700g mussels (about 300g mussel meat)
- freshly ground pepper
- extra virgin olive oil
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