This is a traditional southern Italian dish, it uses risotto rice, and was a dish of substance for a family meal during hard times. it is very similar to Paella. The mussels makes it a very economical dish that sustains but is also tasty and plentiful, and you can use other shellfish if you prefer to add them, but this will increase the cost. Also let the dish rest for some time after cooking – this helps with serving
- Sweat the onion with a pinch of salt in olive oil for 10 mins, then add the garlic and cook for a minute.
- Add the mussels and 100ml water, put the lid on and allow the mussels to open up. Remove from the heat, reserve the liquid and take the meat from the shells.
- Take a baking dish and in layers place a little of the potatoes at the bottom, then the onions, pepper and courgette. Sprinkle some rice over, add a few pieces of tomatoes, then the mussel meat. Continue layering so until all the ingredients are used up.
- Pour over the juice the mussels were cooked in, and add 150ml cold water. Cover as tightly as possible and place in an oven heated to 180C for 40 mins, until everything is cooked. Rest for 15 minutes and serve.