In time like Corona Virus, my sister manged to get me some mussels. I have recreated from Silvia Colloca with what I have at home.
The flavour combinations are fresh sea, sweet-tangy with fruity flavoured cheese and a peppery after-taste as well as a sharp, salty-flavoured cheese at the end of taste bud. It’s a hearty comfort and delicious meal.
The techniques is simply layering the ingredients and place in oven. For crunch charred on the grill. Let’s cook!!!!
2 medium size potatoes, peeled cut into 5 mm thick slices
2 clove of garlic, peeled and finely chopped
1 small carrot, sliced
8 cherries tomatoes, washed and halved
8 g parsley, washed and layer leaves only
200 ml Prosecco
130 g arborio rice, wash well and drained
26 mussels, debearded, and scrubbed
55 g Parmesan and Pecorino cheese
Preheat oven 220 degrees C. Cook the mussels until open about 4 minutes, if mussels not opened discard; set aside in fridge until needed. Place half chopped garlic at the bottom of casserole. Then layer half sliced potatoes. Season with sea salt and black pepper. Next drizzle 4 Tbs oil.
Now top half cherries tomatoes. Followed by halves mussels and parsley in one layer. Scatter the rice. Sprinkle half garlic, Parmesan and Pecorino cheese, more oil, sea salt and black pepper.
Add the remaining sliced potatoes on top. Then the rest of mussels with shell, drizzle some more oil, salt and pepper to taste. Next remaining Parmesan and Pecorino cheese. Pour Prosecco down the side to reach the same level as the top layer.
Bake for 20 minutes. Reduce to 200 degrees C, bake a further 20-25 minutes. Leave casserole in oven to rest for 10 minutes. Then serve with remaining Prosecco.
Note: You can add courgette if you like. Instead of Prosecco just add water. You can use seafood marinara; you need to use a pairing knife to prise open the shells and pull out each raw mussels and reserve the juices. Or simply place mussels in hot pot , cover and cook for 3-4 minutes until they pop open. Once cool remove shells.
You can add 1/2 finely chopped onion, 1 celery finely chopped and 15 g parsley finely chopped together with garlic. If its brown too fast, cover with a baking tray or foil.