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Le Chaudron recipe
Tiella de riz aux moules
Southern Italian rice, potato and mussel bake
⏱ 90 minServes 6Medium420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
400 g (14 oz)Italian arborio rice
1.5 kg (3.3 lb)bouchot mussels
500 g (18 oz)Charlotte potatoes (or other waxy potatoes)
200 g (7 oz)zucchini, sliced
200 g (7 oz)tomatoes, peeled and chopped
200 ml (¾ cup)dry white wine
5 clovesgarlic, crushed
1bunch of flat-leaf parsley, chopped
- 400 g (14 oz) Italian arborio rice
- 1.5 kg (3.3 lb) bouchot mussels
- 500 g (18 oz) Charlotte potatoes (or other waxy potatoes)
- 200 g (7 oz) zucchini, sliced
- 200 g (7 oz) tomatoes, peeled and chopped
- 200 ml (¾ cup) dry white wine
- 5 cloves garlic, crushed
- 1 bunch of flat-leaf parsley, chopped
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Scrub and debeard the mussels under cold water, throwing out any that stay open when tapped.
- Cook the mussels in the pot over high heat with the white wine for 5 minutes, then shell them, saving the strained juices.
- Peel the potatoes and slice them 5 mm (¼ in) thick on a mandoline.
- Oil the earthenware dish and add a layer of potatoes, then a layer of mussels.
- Add a layer of arborio rice, crushed garlic, chopped tomatoes and thin zucchini slices.
- Repeat the layers, finishing with potatoes, then pour over the mussel juices and some olive oil.
- Cover and bake for 45 minutes at 180 °C (350 °F) fan, then uncover for 10 minutes to brown.
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