Tiella Of Rice And Mussels

Preparation:

Preparation: Wash the mussels by rubbing the shells together under running water then remove the beards and with a small knife open the shells eliminating those without shellfish. Peel the onions and slice them. Chop the parsley with the garlic. Grease a 26 cm diameter pan (tiella) with high edges, cover the bottom with the onion slices, season with the chopped parsley and garlic, sprinkle half of the cherry tomatoes on top, salt, pepper and sprinkle with pecorino. Arrange half of the peeled and sliced potatoes on the cherry tomatoes, cover with the rice first passed quickly under running water, place the mussels on top, placing them on the shell side and season again with the remaining chopped parsley and garlic. Arrange the remaining tomatoes, cut into chunks, and the leftover sliced potatoes on top of the mussels. Adjust the salt, sprinkle with a grind of pepper, season with plenty of oil and pour over the preparation, very slowly, 80 cl of water. Bake in a preheated oven at 180 degrees for about 40 minutes. Remove the pan from the oven and make sure that the rice is cooked al dente, otherwise continue cooking in the oven for the necessary time, possibly softening it with a few spoonfuls of water.