Baked Mussels with Rice and Potato (Rizzo Con Cozze e Patate)

Ingredients

• 1kg mussels, scrubbed
• 500g vine-ripened cherry tomatoes, halved
• 2 garlic cloves, crushed
• 1 small onion, finely chopped
• 1⁄2 cup finely chopped curly parsley, plus extra to serve
• 1⁄4 cup extra-virgin olive oil, plus extra to grease
• 500g potato (preferably Agria), peeled and sliced into 5mm-thick rounds
• 3 zucchini, thinly sliced into rounds
• 1 cup (200g) risotto rice (preferably carnaroli)
• 1 1⁄2 cups hot vegetable stock
• 1⁄3 cup stale breadcrumbs
• 2 tbsp finely grated pecorino cheese