Ingredients for 4 people:
- 1, 5 kg of yellow potatoes
- 1 kg of black mussels
- 80 g of rice
- A medium onion
- Dozen cherry tomatoes
- 70 g of grated pecorino cheese
- 30 g of grated parmesan
- Chopped parsely
- 2 garlic cloves
- Salt and pepper
- Bread crumbs
- Oil
- Water
In a cup mix the cheeses, garlic, parsley, pepper and a little salt and divide everything into 4 doses. One of these, to which you will add a generous handful of breadcrumbs, a little oil and tomatoes, will be used for the final layer.
Open the raw mussels leaving the fruit in a single valve, collect in a basin
sea water and filter it through a colander. Slice the potatoes, put them in a basin and cover them with lightly salted water. Keep the rice to soak in a little water for a few minutes, strain it and add a little oil, some chopped herbs, cheese, pepper and a little salt. Cover the bottom of an oven dish, preferably earthenware, with oil, a glass of water and the sliced onion. Place a layer of potatoes on top and spread half of the mussels with the shell on it (keeping the other half aside). Sprinkle the rice and add the chopped herbs, the cheeses, the pepper and the oil. Finally make another layer of potatoes, add the filtered sea water and cover with other chopped cheese and herbs and plenty of oil. Place in preheated oven at 220 degrees for 40 minutes. During cooking, if necessary, add water along the edges of the pan to prevent the cooking base from drying out. Towards the end of cooking, when the potatoes are golden brown, add the remaining mussels, sprinkle the last dose of chopped herbs, cheese, pepper, salt, breadcrumbs, oil and tomatoes. . Drizzle with a little oil and leave to au gratin. Serve the warm dish.