Tiella Barese: Riso, Patate e Cozze
Layered rice, potatoes and mussels baked from raw
Bari’s tiella with raw rice, thin potatoes and half-shell mussels layered with tomatoes, onion, parsley and pecorino.
Plus 10 min for resting the baked tiella; included in the total time below.
Bari, Puglia
The regional version.
Bari’s raw-layered riso, patate e cozze with pecorino and mussel liquor.
- Rice, potatoes and mussels are layered before cooking.
- Mussels are opened raw and their strained liquor seasons the rice.
- Pecorino, tomato, onion and parsley are part of the Bari preparation.
Technique: layered rice, potatoes and mussels baked from raw
Thin potato slices and the correct liquid level are crucial. Raw mussel opening needs a suitable knife and skill; ask a fishmonger rather than forcing a slippery shell.
The recipe
Tiella Barese: Riso, Patate e Cozze
Includes 10 min for resting the baked tiella.
Ingredients
Main
Method
- 1
Scrub and debeard mussels, discarding damaged ones or any that remain open when tapped. Have a fishmonger open them raw if needed.
- 2
Keep mussels on half shells and collect their liquor, straining it finely to remove grit. Heat oven to 200°C.
- 3
Oil a 28 cm baking dish. Layer onion, half the potatoes, some tomato, garlic, parsley, pecorino and pepper.
- 4
Arrange half-shell mussels, then scatter uncooked rice over and around them. Add remaining tomatoes and seasoning.
- 5
Cover with remaining potato slices, parsley, pecorino and oil. Add measured water and mussel liquor to just below the potato surface.
- 6
Bake about 60 minutes until rice and potatoes are tender and mussels thoroughly cooked; add hot water at the edge if drying early.
- 7
Rest 10 minutes before serving, checking rice from the centre as well as the edges.
The version on this page
Bari’s raw-layered riso, patate e cozze with pecorino and mussel liquor.
- Rice, potatoes and mussels are layered before cooking.
- Mussels are opened raw and their strained liquor seasons the rice.
- Pecorino, tomato, onion and parsley are part of the Bari preparation.
Cooking it well
Thin potato slices and the correct liquid level are crucial. Raw mussel opening needs a suitable knife and skill; ask a fishmonger rather than forcing a slippery shell.
Serving and planning
Serve as a complete rice-and-seafood dish after a short rest. Do not pre-boil the rice or turn the dish into a risotto.
Allow 10 additional minutes for resting the baked tiella. This is included in the total recipe time, alongside active preparation and cooking.
Explore the Italian regional cooking guide for related dishes and pantry notes.
Storage
Refrigerate cooked fish promptly in a covered container and use within 2 days.
Freezing
For best texture, prepare the fish freshly. Freeze any cooked sauce separately for up to 2 months and thaw in the refrigerator.
Reheating
Reheat only the portion required until piping hot throughout. Add a little water if the sauce has thickened.
Keep cooking
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