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    Puglian Tiella of Mussels, Potatoes and Courgettes

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    Puglian Tiella of Mussels, Potatoes and Courgettes

    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.

    • Preparation time: 45 minutes
    • Cooking time: 70 minutes
    • Total time: 1 hour 55 minutes 60 minutes 55 minutes

    Serves: 6


    • 1kg Mussels, cleaned
    • 900g Waxy potatoes, such as Desiree, peeled, in 3mm slices
    • 600g Courgettes, topped and peeled, in 3mm slices
    • 500g Tomatoes, roughly chopped
    • 4 Large shallots, peeled and thinly sliced
    • 4 Garlic cloves, finely chopped
    • 75g Fresh white breadcrumbs
    • 100g Parmesan, finely grated
    • 15g Flat-leaf parsley leaves, finely chopped
    • 6 tbsp Extra virgin olive oil
    • 250ml Chicken stock


    1. Preheat the oven to 180°C, gas mark 4. Put the mussels in a large pan with 3 tbsp water.
    2. Cover and cook for 2 minutes or until the shells have just opened. Tip into a colander set over a bowl to collect the mussel liquor. When they’re cool enough to handle, break off one half shell, leaving the mussel in the other half.
    3. Layer half the potatoes, courgettes, tomatoes and shallots in a deep, ovenproof, 4 litre baking dish and scatter with half the chopped garlic and some salt and pepper. Lay half the mussels, shell-side down, on top. Mix the breadcrumbs with the Parmesan and chopped parsley and sprinkle half over the mussels.
    4. Repeat with the remaining potatoes, vegetables, garlic and mussels but reserve the remaining breadcrumb mixture. Pour over the olive oil, the reserved mussel liquor and enough stock so that the liquid comes to just below the top layer of potatoes. Scatter the remaining breadcrumb mixture over the top. Cover and bake for 1 hour. Uncover, turn the oven up to 220°C, gas mark 7 and return to the oven for 10 minutes until lightly golden.

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    Drinks recommendation

    The Corker recommends - An Italian white.


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