Tiella Di Cozze (Mussel Casserole)

"From "Ciao Italia!" Episode "Piatti Classici Pugliesi" 2006. Tiella, like paella, is named for its special earthenware pan. Any mussels which are cracked, partially open, or light for the size, should be discarded."
 
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Ready In:
1hr 20mins
Ingredients:
11
Serves:
6
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ingredients

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directions

  • Put mussels and wine in a skillet. Cover tightly and steam 2-3 min, until the mussels open. Remove and discard the top half of each mussel shell. Any mussels that fail to open should be discarded. Drain and reserve liquid from the pan. Pout liquid through a fine sieve.
  • Roughly chop parsley. Add pecorino and bread crumbs, along with a pinch of salt and a pinch of black pepper. Add olive oil until it forms a thick paste.
  • Drizzle olive oil into tiella pan or large casserole. Place a thin layer of onions into the pan. Add a layer of tomatoes, then a layer of potatoes, then a layer of mussels-on-the-half-shell. Dab each mussel with a bit of the parsley paste. Repeat the layers (onions, tomatoes, potatoes, mussels with parsley paste), to make 3 or 4 layers.
  • Pour the reserved mussel liquid down the side of the pan. Drizzle the egg over the top of the casserole. Bake uncovered in a preheated 375F oven for 45 min or until potatoes are browned.

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RECIPE SUBMITTED BY

I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013. After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!
 
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