Tiella

Every nonna I met in Apulia offered me a recipe for her tiella, a dish named for the terra-cotta casserole in which it is baked, but after tasting and testing many, I chose Maria Andriani’s. When she makes the dish, she, like most people in Apulia, opens the mussels without cooking them, then strains and saves whatever liquid the mussels exude, and leaves the mussels on the half shell before sliding them into the interior of the layers. Since opening a mu