Italian Mussels and Rice

Our Mmmm Monday recipe ideas continue. This week it’s Italian baked tiella rice. The recipe does use Prosecco – if you are taking part in dry January (well done you) then you can swap it with fish or vegetable stock or water.

Ingredients

Preheat the oven to 200°C/400°F/gas 6.

Peel the potatoes. Cut into quarters, then slice them to about the thickness of a coin, the rougher the better.

Place in an ovenproof earthenware pot or small casserole pan. Peel the onion, garlic and celery, then randomly finely chop with the tomatoes and parsley (stalks and all), and add to the pot. Finely grate in half the Parmesan, then pour in the Prosecco and 8 tablespoons of oil. Add the rice, season with sea salt and black pepper, then mix everything together really well.

You could switch out the Prosecco for fish stock or Water.

Pick through the mussels and tap any open ones – if they don’t close, discard. Now you’ve got two choices. Linda shucks the raw mussels, which is fiddly but you’ll get the hang of it and it gives the most incredible depth of flavour from the sea. Use a small sharp knife to carefully prise open the shells and pull out each raw mussel and its juices. Or, simply put the mussels into a really hot pan, cover, and steam for 3 to 4 minutes until they pop open. Once cool enough to handle, remove the shells (discarding any that remain closed).

Either way, stir the mussels and any juices into the pot, then finely slice the courgette and layer on top like a lid. Gently push down to submerge in the flavours, then finely grate over the remaining Parmesan. Place on a high heat, and as soon as it starts to bubble, transfer to the oven for 45 minutes, or until golden. Rest for 10 minutes, then serve.

This is an edited extract from Jamie Cooks Italy BY JAMIE OLIVER