So you'll need:
2 kg (4.4 lb) of potatoes
1 kg (2.2 lb) of fresh opened mussels (if they are not opened you’ll need 2 kg – 4.4 lb)
0.3 kg (0.66 lb) of rice
1 kg (2.2 lb) of tomatoes
Couple cloves of garlic
250 gr (0.55 lb) of grated Parmigiano - Parmesan cheese
Extra Virgin Olive Oil
Ground black pepper
In a small container slosh the rice with the water and leave it.
Peel potatoes. Cut potatoes into thin slices.
Cut tomatoes to small pieces. Clean garlic cloves. Cut the onion vertically into thin slices.
Cut some parsley.
Put all ingredients in the big pot. Dredge grated Parmesan.
Then pour the oil. Put salt and pepper. Top up little water and mix it well. Leave it for half an hour.
Get a frying pan enough deep. We got the frying earthen pan, because we will cook in the stone oven. Remove the garlic from the pot. Pour a little oil in the pan. Put a layer of potatoes on the bottom of the pan.
Then put the layer of mussels.
Dredge the rice.
Put a little of cutted parsley.
Put salt and pepper.
Dredge grated Parmesan.
Put remaining potatoes. Carefully pour in the pan all the liquid from the pot with potatoes. If the water does not reach the level of potatoes, add the water. If you don’t do this, the rice quickly absorbs all the water and the dish will be dry. If you pour too much water, the rice absorbs not all the water.
Pepper it and dredge breadcrumbs.
Pour some oil on the top.
If you cook at home, heat the oven to 250 degrees. Put the pan in the bottom of the oven. When the potatoes seem cooked - the dish is ready. Put the pan in the top of the oven. Turn in the oven grill for some minutes for delicious golden crust. When you take out the pan from the oven, leave it for 10-15 minutes. It will be more flavourful.
Enjoy the cuisine of Salento!