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Pugliese layered bake of potatoes, rice, and mussels in a one-dish wonder. This high protein mediterranean family meal is a fresh, coastal tradition from Italy's sun-drenched south.
Preheat your oven to 375°F. Soak rice in cold water for 20 minutes, then drain well for best texture.
In a large, wide pan, add mussels with white wine over medium-high heat; cover and steam for 5 minutes until just opened, then remove from heat. Save the cooking liquid, discarding any unopened mussels.
Drizzle a baking dish with some olive oil. Layer half the potatoes evenly, then sprinkle with a pinch of salt, pepper, and half the onion and garlic.
Add a layer of drained rice, half the tomatoes, parsley, and grated cheese. Place the mussels (shells or meat only, as preferred) over the rice, then pour reserved mussel liquid evenly over the dish.
Top with the remaining potatoes, onion, tomatoes, parsley, and cheese. Drizzle with remaining olive oil. Add enough water to just cover the rice and potatoes.
Cover tightly with foil and bake for 45 minutes. Uncover, bake an additional 20-25 minutes until top is golden and liquid is absorbed. Rest 10 minutes before serving for the flavors to settle.
