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Baked Rice with Mussels Recipe

Baked Rice with Mussels Recipe Looking for a complete and flavorful first rice dish to prepare on these summer days? Baked Rice with Mussels Recipe is great and really fresh, because it incorporates the taste of all the ingredients, it's low fat and not to much expensive to prepare.


PREP: 30 min


COOK: 1 hour

DIFFICULTY: intermediate



350g - white rice

500g - mussels, cleaned and no shells discared

500g - potatoes, peeled and thickly sliced

500g - cherry tomatoes, halved

2 - onions, finely chopped

100g - Pecorino cheese, grated

6 - tablespoons extra virgin olive oil

4 - tablespoons freshly parsley, finely minced

4 - garlic cloves, thickly minced

8dl - water or fish stock


Place the cleaned mussels into a large pan over high heat and let cook for some minutes, until the shells are opened. Eliminate the mussels which the shells are not opened. As mussels cook, toast the rice in a pan with a little olive oi and the chopped onions. Pour in 1 cup warm broth or water, allow to evaporate and put the rice aside. Peel the potatoes, slice them and boil them just for some minutes, into lightly salted water. Drain and put aside. Oil a deep baking dish and layer ½ onion, ½ parsley, ½ tomatoes, ½ garlic. Season with ½ pecorino, salt, pepper and cover with ½ potatoes. Cover with the rice and arrange half of the shelled mussels on top and make another layer with the remaining ingredients, covering with the sliced potatoes. Sprinkle with oil and pour the boiling water or stock, enough to cover all the ingredients. Preheat the oven to 180° C, cover with aluminum foil and bake for about 30 minutes, or until the rice and potatoes are tender and all the liquid has been absorbed. If necessary add some boiling fish stock/ water during baking. Let the dish rest for 15-20 minutes and serve warm. You can serve the dish in its oven dish or on individual serving plates decorated with the open mussels. Accompany with a white wine if you prefer.

Baked Rice with Mussels Recipe