Jamie Oliver

Baked tiella rice

Mussels, courgette, cherry tomatoes, white wine & Parmesan

Baked tiella rice

Serves 8
Cooks In1H 30M
DifficultyNot too tricky
Nutrition per serving
  • Calories
    472
    24%
  • Fat
    16g
    23%
  • Saturates
    3.4g
    17%
  • Protein
    13.2g
    26%
  • Carbs
    65g
    25%
  • Sugars
    4.2g
    5%
  • Salt
    0.7g
    12%
  • Fibre
    2.6g
    -

Of an adult's reference intake

Recipe From

Jamie Cooks Italy

By Jamie Oliver
Tap For Method

Ingredients

  • 300 g potatoes
  • 1 onion
  • 1 clove of garlic
  • 2 sticks of celery
  • 400 g ripe cherry tomatoes
  • 1 bunch of fresh flat-leaf parsley , (30g)
  • 60 g Parmesan cheese
  • 400 ml Prosecco
  • extra virgin olive oil
  • 500 g long-grain rice
  • 750 g mussels , scrubbed, debearded, from sustainable sources
  • 1 courgette
Tap For Method
Recipe From

Jamie Cooks Italy

By Jamie Oliver
Tap For Ingredients

Method

Preheat the oven to 200°C/400°F/gas 6. Peel the potatoes, then, one at a time, cut them lengthways into quarters and erratically slice them to about the thickness of a coin, the rougher the better. Place in an ovenproof earthenware pot or small casserole pan. Peel the onion, garlic and celery, then randomly finely chop with the tomatoes and parsley (stalks and all), and add to the pot. Finely grate in half the Parmesan, then pour in the Prosecco and 8 tablespoons of oil. Add the rice, season with sea salt and black pepper, then mix everything together really well.

Pick through the mussels and tap any open ones – if they don’t close, discard. Now you’ve got two choices. Linda shucks the raw mussels, which is fiddly but you’ll get the hang of it and it gives the most incredible depth of flavour from the sea. Use a small sharp knife to carefully prise open the shells and pull out each raw mussel and its juices. Or, simply put the mussels into a really hot pan, cover, and steam for 3 to 4 minutes until they pop open. Once cool enough to handle, remove the shells (discarding any that remain closed). Either way, stir the mussels and any juices into the pot, then finely slice the courgette and layer on top like a lid. Gently push down to submerge in the flavours, then finely grate over the remaining Parmesan. Place on a high heat, and as soon as it starts to bubble, transfer to the oven for 45 minutes, or until golden. Rest for 10 minutes, then serve.

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Nutrition per serving
  • Calories
    472
    24%
  • Fat
    16g
    23%
  • Saturates
    3.4g
    17%
  • Protein
    13.2g
    26%
  • Carbs
    65g
    25%
  • Sugars
    4.2g
    5%
  • Salt
    0.7g
    12%
  • Fibre
    2.6g
    -

Of an adult's reference intake