Ingredients
Method
- Preheat the oven to 375°F (190°C).
- In a large pot, steam the mussels until they open. Remove the mussels from their shells and set aside. Strain and reserve the mussel broth.
- In a greased baking dish, layer half of the potatoes on the bottom.
- Repeat the layers with the remaining ingredients.
- Pour the reserved mussel broth over the layers.
- Drizzle the top layer with olive oil and cover the dish with aluminum foil.
- Bake in the preheated oven for about 45 minutes. Remove the foil and bake for an additional 15 minutes to allow the top to become golden and crispy.
- Let the Ttiella di Gaeta rest for a few minutes before serving.
Buon appetito!
Notes
Some interesting facts:
– Origin: Campania
– Tiella di Gaeta is a savory pie made with layers of rice, mussels, potatoes, tomatoes, onions, and herbs. It takes its name from the special clay pot in which it is traditionally cooked.
– Origin: Campania
– Tiella di Gaeta is a savory pie made with layers of rice, mussels, potatoes, tomatoes, onions, and herbs. It takes its name from the special clay pot in which it is traditionally cooked.