Rice, potatoes and mussels
Instructions
Wash and clean mussels thoroughly, rubbing the shells with steel wool or a knife; then open them, helping you with small knife.
Peel the potatoes and cut them into thick slices, wash and peel the onions, then do a chopped parsley, garlic and celery.
Grease with oil a baking pan (30 cm diameter), lay the onions, potatoes, chopped herbs, rice and mussels (with clam down), add the cheese, a pinch of salt and a pepper; continuing in layers until you run out of ingredients.
Arrange the tomatoes (cut into slices) on last layer and serve with pecorino, salt, pepper and oil.
Fill the water pan and bake for about 3/4 of an hour at 180 degrees.
During cooking, if necessary, add more water.
