- 3 pounds fresh mussels
- 1/2 cup dry white wine
- 1/4 cup California Olive Ranch extra-virgin olive oil
- 1 onion, thinly sliced
- 2 cups halved cherry tomatoes
- 1 pound all-purpose potatoes, such as russet, peeled and thinly sliced into rounds
- Salt to taste
- Coarsely ground black pepper to taste
- 3/4 cup grated pecorino cheese
- 2/3 cup fresh bread crumbs
- 1/4 cup chopped fresh Italian parsley leaves
- 1 large egg, slightly beaten
Preheat the oven to 375°F.
Scrub and rinse the mussels well. Pull away the beards and discard them. Throw away any mussels with cracked shells. Put the mussels in a
sauté pan, add the wine, cover the pot, and steam them until the shells begin to open. Drain them in a cheesecloth-lined strainer or colander
over a bowl. Reserve the liquid.
Remove the top shell of each mussel. Set the mussels aside. Spread the California Olive Ranch extra-virgin olive oil
in a casserole dish. Arrange a layer of onions over the olive oil. Add a layer of tomatoes and a layer of potatoes. Place the mussels in their
shells over the potatoes in a single layer. Salt and pepper the mussels to taste.
Combine the cheese, bread crumbs, and parsley together in a small bowl. Sprinkle some of the mixture over the mussels.
Continue making layers of onion, tomatoes, potatoes, mussels, and cheese.
Pour the reserved mussel liquid along the side of the pan. Pour the beaten egg over the top of the casserole.
Bake uncovered until the potatoes are browned, about 45 minutes. Use a spoon to scoop and serve.
Chef's Note: One of the classic dishes of the region of Puglia (Italy's heel) is tiella, a mussel and potato casserole made in
an earthenware pan. This dish is built of many layers and is said to be descended from the Spanish paella. There are countless versions
of the dish, but all must contain potatoes. Be attentive when buying mussels and make sure that no shells are broken.
Recipe Credit: Ciao Italia Slow and Easy (St. Martin's Press, 2007), by
Mary Ann Esposito. . Reprinted with permission from St. Martin's Press.