Tiella di riso, patate e cozze

Open mussels by placing a small knife between the two valve: it is important that during this operation, dropping the liquid that comes in a container; will wet the preparation.

You can also find already open directly from your fishmonger, in trays where also retain their water.

After you open the mussels, keeping the platform on which it is attached mussels, prepare a dish all ingredients. Take a beautiful dish that can go in the oven and start putting a few tablespoons of olive oil, a little salt and pepper and potatoes, above them the onion and tomatoes and some chopped aromatic. Have on this basis three or four handfuls of rice, combine the mussels with the platform, covering completely all the spaces, more rice, still a little chopped and a good handful of cheese, yet very little oil, salt and pepper.

The preparation ends with another layer of onions, potatoes and tomatoes, chopped and cheese, oil and all water mussels, plus water to cover and exceed a couple of fingers the volume of rice. Bake covered with foil, in the oven already warm in 200° for about 50 minutes. Having the foresight to keep a pot with boiling water, which will be used if that addition to insufficient preparation. When 10 minutes are missing at the end (see taking a bit of rice on a plate and assaggiandone cooking) remove the aluminum foil and let Brown on the surface.