Page title and description
Cook's notesOther veg can be added in the layering - perhaps sliced fennel instead of courgettes or sliced artichokes.
- 2 medium onions
- 500g tomatoes, sliced
- 500g potatoes, peeled and sliced
- 350g courgettes, sliced
- 2 tbsp fresh parsley, finely chopped
- 2 garlic cloves, crushed
- 300g Arborio rice
- 3 tbsp olive oil
- 250ml water
- 500g mussels, washed and debearded
- salt and pepper
Prep time: 15 min
Cooking time: 45 min
Step 1Preheat oven to 180°C/Gas 4. In an oven proof dish put alternating layers of the veg, and between each later sprinkle a little parsley, garlic and seasoning as you go.
Step 2Cover with the rice. Pour in the oil and just enough salted water to cover the rice.
Step 3Open the mussels by placing in a hot pan with about 1cm of water in it. Cover, shake pan for a few minutes.
Step 4When mussels are just open, drain in a colander, reserving the cooking liquor. Strain the liquor and pour it over the rice.
Step 5Bake covered in the oven for about 40 minutes or until the rice is tender, adding extra liquid if required.
Step 6Take the mussels out of shells and put them in a half shell. Throw away any that have not opened.
Step 7Place on top of rice and return to oven for 2 minutes. Serve.