Among the most renowned recipes of Apulian cuisine, rice potatoes and mussels is a delicious yet wholesome dish, containing within it some simple ingredients characteristic of the Puglia region.

Suitable for the summer months, the classic pan of this dish can also serve as a single dish as well as a simple first course.







  • 17 oz of mussels
  • 17 oz of potatoes
  • 1 clove of garlic
  • 1 cup of breadcrumbs
  • 1 cup of parsley
  • 1¼ cups of water
  • 1 1/2 cups rice (Carnaroli it’s good)
  • salt and pepper to taste
  • extra virgin olive oil to taste
  • 1/2 cup of Parmigiano Reggiano cheese



Clean the mussels by removing the byssus from each one and cleaning the shell with a bit of steel wool.

Open the mussels by helping yourself with a small knife, starting at the tip and following the edge of the shell.

Reserve the liquid contained in each mussel.

Group the mussel in the lower valva and peel off the upper valva.

Then move on to the breadcrumbs: add chopped garlic and parsley to the breadcrumbs and mix everything together, adding extra virgin olive oil.

Take an oven dish and cover the bottom of it with oil, and then lay on peeled and sliced potatoes, salt, pepper and parsley.

Continue filling the oven dish with a layer of mussels on top of the potatoes, then add parmesan cheese and uncooked rice to then cover everything with the liquid from the mussels.

Continue with a second layer of potatoes, rice, and mussels, again adding parsley, salt, and pepper, and then top with breadcrumbs.

Then add water, from the side of the dish, until it fills up to below the breadcrumbs.

Rice tends to absorb water, and in this way the rice will not be dry when finished cooking.

A drizzle of oil will complete the job before baking in the lower part of the oven.

After about 60 minutes at  350 F, the dish will have a golden surface.

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