Spedizione gratuita per ordini superiori a €50


on October 12, 2020

it is the queen of soups, which has several variations depending on the country. Here we recommend the Bari recipe


  • 1kg of mussels
  • 250g of rice
  • 500g of cherry tomatoes
  • 500g of yellow-fleshed potatoes
  • 2 onions
  • 100g of zucchini
  • 3 tablespoons of grated pecorino
  • oil
  • garlic
  • parsley
  • salt
  • pepper
Clean the potatoes, cut them into rather thick slices and place them in a pan covered with water so that they do not blacken. Wash the mussels well, scraping the shell well to remove all impurities. Open the mussels with a knife making sure that the fruit remains all in a single valve, momentarily put the mussels aside. Lightly wash the rice, chop a sprig of parsley, clean one or two cloves of garlic and onions. Now that everything is ready, start covering the bottom of a pan (preferably of clay) with the chopped tomatoes, sliced onions, finely chopped garlic and parsley, a pinch of salt, a drizzle of oil, pepper and pecorino cheese. Put on this first layer of herbs a second layer of potatoes previously cut into slices and, on these, proceed with a third layer of mussels turned with the shell down. Sprinkle the rice on the mussels and season again with tomato, parsley, garlic, cheese and oil. Finally, put another layer of potatoes, adding the sliced courgettes. Season this last layer with breadcrumbs, pepper, a drizzle of oil and add a glass of water. Put in the oven for 35 minutes and check that there is always enough liquid during the cooking time but making sure that at the end of cooking the dish is not too soupy. It is recommended to eat this dish lukewarm.