Bari-style Tiella: easy baked rice, potatoes, and mussels

Name: Bari-style Tiella: easy baked rice, potatoes, and mussels
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 6
Ingredients: Mussels 17.5 oz; Potatoes 1.1 lbs; Garlic 1 clove; Breadcrumbs 0.42 cup; Parsley 5 tbsp; Water 1 ¼ cup; Carnaroli rice 1 ½ cup; Fine salt to taste; Extra virgin olive oil to taste; Black pepper to taste; Parmigiano Reggiano PDO cheese to grate 1.8 oz

it fr es br de

353

Calories per serving

Lactose Free

Energy Kcal 353
Carbohydrates g 58.8
of which sugars g 0.6
Protein g 11
Fats g 8.2
of which saturated fat g 2.52
Fiber g 2.7
Cholesterol mg 32
Sodium mg 306

Difficulty: Easy
Prep time: 30 min
Cook time: 60 min
Serving: 6
Cost: Low

PRESENTATION

The Tiella Barese recipe is a classic from Bari, smack in the heart of Apulian cuisine. It's the kind of dish that makes summer food in southern Italy really stand out. I mean, this baked rice potatoes mussels dish skips the tomatoes you might see in other versions, but honestly, you won’t even miss them. And look, the natural juices from the mussels soak into everything while it cooks, giving you an aromatic and tender main course that's perfect for hot days. People love it all year round, no question. The slow-cooked layers of potatoes, rice, and mussels turn into a kind of Italian seafood casserole that’s packed with moist flavor. Pretty much feels like a seaside vacation with every bite. Folks in Bari often mention how it’s got a hint of cozze fritte (fried mussels), but here, the whole thing cooks gently in the oven, bringing out those rich, briny notes.

You know, one of the best things about this dish is how it fits into both busy weeks and lazy weekends. You can make it ahead and let it sit overnight—the flavors deepen and the aroma fills your kitchen the next day. It’s not just another easy seafood bake; it’s part of Puglia's regional recipes that use simple ingredients and local seafood to create something really really special. For sure, the best part is that it turns out both crispy on top and soft underneath, offering a tasty mix of textures. People often bring it to big family meals or summer get-togethers by the coast, and it always goes fast. You'll find this oven-baked seafood rice on tables all over Bari when mussels are in season, and even those who don’t eat a lot of seafood usually end up going back for more. It’s the kind of traditional Italian dish that’s easy to love and brings everyone together, whether you’re a seafood fan or just looking for something a bit different from the usual. Enjoy the taste of southern Italy with every serving, and let the flavors of Tiella Barese transport you to the beautiful Puglian coast—really.

How to prepare Bari-style Tiella: easy baked rice, potatoes, and mussels

To prepare rice, potatoes, and mussels, start by cleaning the mussels: remove the beard from each mussel 1 and eliminate any impurities on the shell using steel wool 2. For detailed instructions on cleaning mussels, How to Clean and Open Mussels. Use a small knife to open them, starting from the tip and following the edge of the mussel shell 3, being careful to collect the liquid that comes out in a container.

Move the mollusk from the upper shell to the lower one and remove the empty shell (4-5). Strain the released liquid through a fine mesh strainer and set aside 6.

Now prepare the breading: finely chop the garlic and add it to the breadcrumbs 7; then chop the parsley and add half of it to the breadcrumbs 8. Mix and add the extra virgin olive oil 9.

Peel the potatoes and cut them into wedges 10. Take a 9-inch square baking dish and cover the bottom with extra virgin olive oil, arrange the potatoes 11, salt and pepper them, and add a sprinkle of parsley 12.

Continue with a layer of mussels 13, sprinkle with Parmesan cheese, and continue by adding the raw rice 14. Now add the mussel juice you kept aside 15, making sure to pour it gently over the entire dish.

Continue with another layer of potatoes, mussels, and rice, add a sprinkle of parsley, salt and pepper, and complete the layer with breadcrumbs 16. Gently add water from one side of the dish until just below the breading 17. Finish with a drizzle of oil and bake the rice, potatoes, and mussels in the lower part of the oven at 356°F for 60 minutes in a static oven. The surface should be well browned, and your rice, potatoes, and mussels will be ready to be enjoyed!

Storage

Store rice, potatoes, and mussels in the refrigerator in a container with a lid for up to one day. Then let it warm up slightly before serving.

Tip

You can also try the original Bari-style tiella version, with the addition of tomato and onion. Find the recipe Tiella barese (riso, patate e cozze)!
If you prefer a more savory touch, you can substitute Parmesan with Pecorino Romano cheese.
If you cannot open the raw mussels, you can leave them on the heat for two minutes so the shell opens easily, and proceed as indicated in the recipe!

For the translation of some texts, artificial intelligence tools may have been used.