Cooking With Cal: Learn how to make Riso, Patate e Cozze (Rice, Potatoes and Mussels Bake)

Chef Cal Bruno and Genevieve of Bruno’s of Brooklyn Italian Eatery joined "Gulf Coast News Today," sharing their recipe for Riso, Patate e Cozze (Rice, Potatoes and Mussels Bake). Tiella Barese, or Riso, patate e cozze, is a traditional baked casserole from the Puglia region of Italy that combines rice, potatoes, mussels, and fresh ingredients in a layered dish. The recipe begins with mussels, which are cleaned and opened raw, with their liquid reserved. A round baking pan, known as a tiella, is greased with extra virgin olive oil to prepare for layering. The first layer includes thinly sliced raw potatoes, onions, tomatoes, and garlic. Raw rice and half-opened mussels are then scattered over the vegetables, followed by chopped parsley and grated Pecorino Romano cheese. The layering process is repeated, finishing with a neat layer of potato slices, extra tomatoes, and a dusting of cheese. The mussel liquid is strained and poured into the pan, along with enough water to reach just below the top layer. The casserole is baked in the oven at 350 degrees for about 60 minutes, until the potatoes are tender and the top is golden and crisp. For more information, visit Bruno's of Brooklyn online. Ingredients: -2 lbs Mussels, cleaned and opened raw, with their liquid reserved -1 lb Potatoes, peeled and thinly sliced -8 oz Rice, medium-grain variety like Arborio or Carnaroli -8 oz Tomatoes, cherry tomatoes or canned peeled tomatoes -Grated Parmigiano Reggiano -4 oz Onions, chopped -4 oz garlic, chopped -Italian Flat-Leaf Parsley, chopped -First Cold-Press Extra Virgin Olive Oil -Himalayan Pink Salt -Freshly Ground Black Pepper Method: 1- Clean the mussels thoroughly, pry them open raw using a small knife, and save all the released seafood juice 2- Grease a round baking pan (the tiella) with extra virgin olive oil 3- Make a base layer of thinly sliced raw potatoes, onions, tomatoes, and garlic 4- Scatter a layer of raw rice and half-opened mussels over the vegetables 5- Sprinkle chopped parsley and grated cheese on top 6- Repeat the layers, finishing with a neat layer of potato slices, extra tomatoes, and a dusting of cheese 7- Drain the reserved mussel liquid and pour it into the pan along with enough water to reach just below the top layer 8-Bake in the oven at 350 for about 60 minutes until the potatoes are tender and the top is golden and crisp WATCH THE FULL SEGMENT ABOVE DOWNLOAD the free Gulf Coast News app for your latest news and alerts on breaking news, weather, sports, entertainment, and more on your phone or tablet. And check out the Very Local Gulf Coast app to stream news, entertainment, and original programming on your TV.