Tiella di Cozze

Gratin of Mussels, Rice, and Potatoes

Preparation info
  • Serves


    • Difficulty


Appears in

By Joyce Goldstein

Published 2001

  • About

Alessandra De Candia of the Enoteca De Candia in Bari sent this classic Apulian recipe for tiella. Potatoes, rice, and sautéed onions are combined with steamed mussels and baked in a round ceramic dish called a tiella. The inclusion of rice is a signature of Bari; other versions of this recipe use only potatoes. Traditionally the mussels are served on the half shell, but for ease of eating and serving, I have taken them out of their shells. In a second move against tradition, I have parboil