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    Rice with Mussels, Potatoes, Tomaotes & Grana Padano Riserva

    4 people
    T460 min
    Lactose Free
    Gluten Free


    • 320 g Baldo or Arborio rice
    • 1 kg mussels, cleaned
    • 50 g Grana Padano
    • 500 g potatoes
    • 150 g cherry tomatoes
    • 1 garlic clove
    • 1 onion
    • extra virgin olive oil
    • parsley
    • salt
    • pepper


    STEP 1

    Heat a drizzle of olive oil in a large pot and cook the mussels for a few minutes, until they open. Peel the potatoes and cut into chunks. Thinly slice the onion and finely chop a bunch of parsley with the garlic. Place a layer of onion in a baking dish, top with the parsley and potatoes and dress with olive oil. 

    STEP 2

    Layer the mussels and halved cherry tomatoes on top and sprinkle with grated Grana Padano Riserva. Top with the rice, dress with a drizzle of olive oil and a pinch of salt and add water to barely cover the ingredients.

    STEP 3

    Bake in a preheated oven at 180 °C for about 30 minutes, until all the water is absorbed. When cooked, mix the rice and serve while still warm.