Sunday, May 19 2024

Tiella barese is a traditional Apulian dish of rice, potatoes and mussels, enriched with onion and tomato.

It should be baked in the oven for about 1 hour, the time for the potatoes to become soft, the raw mussels and rice to cook and the surface gratin to become crispy and well browned.

Tiella is typical of the city of Bari but is made, according to each family’s own tradition, throughout Puglia.









  • 4 lb of mussels
  • 1 cup of Arborio rice
  • 1 large onion
  • 2 garlic cloves
  • 2 cups of cherry tomatoes
  • 7 medium potatoes
  • 3 cups of Pecorino romano cheese, grated
  • salt and pepper to taste
  • extra virgin olive oil to taste
  • parsley to taste



Wash the rice with running water to remove some of the starch.

Clean the outside of the mussels well under running water, and open them to a peel.

Peel the potatoes, cut them into slices half a centimetre thick so that they are cooked evenly.

Sprinkle the base of the pan with olive oil and onions cut into rounds, make a first layer of potatoes, then a layer of mussels with the fruit facing up, sprinkle with rice making sure to get it into the open mussels, add the tomatoes cut in half, the pecorino romano cheese, chopped parsley, onion, chopped garlic, season with salt, pepper and extra virgin olive oil and repeat everything making another layer.

Make the closing layer with the potatoes taking care to completely cover the rice, the cherry tomatoes, the cheese and add more extra virgin olive oil.

At this point the tiella is composed, but it is necessary to add the filtered liquid of the mussels and complete with lightly salted water, up to the limit of the last layer, without exceeding it.

Bake at 398 F in a static oven for about 45/60 minutes, preferably after heating on the stove, until the potatoes are cooked.

We recommend using an earthenware pan.

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