Main Serves 6 1h
This Italian-style casserole requires a bit of preparation, but makes a wonderful summer weekend meal. Taieddha (or tiella) refers to the round, earthenware dish it's traditionally cooked in – though any ovenproof pot will work fine. This is best with waxy potatoes – floury ones will fall apart during baking.

Cook's notes

Other 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 1

    Preheat oven to 180Β°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 2

    Cover with the rice. Pour in the oil and just enough salted water to cover the rice.
  • Step 3

    Open the mussels by placing in a hot pan with about 1cm of water in it. Cover, shake pan for a few minutes.
  • Step 4

    When mussels are just open, drain in a colander, reserving the cooking liquor. Strain the liquor and pour it over the rice.
  • Step 5

    Bake covered in the oven for about 40 minutes or until the rice is tender, adding extra liquid if required.
  • Step 6

    Take the mussels out of shells and put them in a half shell. Throw away any that have not opened.
  • Step 7

    Place on top of rice and return to oven for 2 minutes. Serve.