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Puglian Tiella of Mussels, Potatoes and Courgettes
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A tiella is a bake that’s cooked in Puglia, the region that fills Italy’s heel. Mussels are lovely and fat in the cold-weather months and provide a salty companion to the other ingredients. If you are entertaining, this dish can be prepared in advance, then baked in time for dinner.
The Corker recommends - An Italian white.
Typical values per serving:
This recipe was first published in November 2007.