A one course meal of baked mussels, rice and potatoes
This dish comes from Bari in the Apulia region, which I think is where I was about the time of my last blog post, six months ago.Yes, it's been a long long time, and I apologise, but I am back now, and hope to post a recipe a week at least while my low season lasts.
Tiella is a dialect word for Italian "tigella" or pan, so the name refers to the dish it is cooked in. It is one of my top favourites and one reason is that it is both great comfort food eaten hot but it is also really good eaten at room temperature - in Bari it is often eaten on the beach, they say the sea air makes it taste particularly good!
There is nothing complicated or technically difficult in the process, which I am going to describe and comment on through the photos. At the end you will find the quantities and a summary of the method.
And the fresh mussels of course!
Just in case you are not familiar with how to check over your mussels to make sure they are fresh, here's a short video clip:
This time I steamed the mussels open after picking them over and then scrubbing them and removing the beards - cue for another "how to" video clip. I've chosen one in Italian for fun - have no fear it is subtitled in English: