Rice, potatoes and mussels
Preparation time: Above 60 Minuti
Nutritional information: 546 kcal / per serving
Course: First course
Geographic Area: Mediterranean
Enviromental Impact: Low (0.42kg CO2 eq)
Recipe in partnership with:
Puglia, with its picturesque inlets, boasts 800 kilometers of coastline facing the sea. Nevertheless, his cuisine often makes use of produce from the land. This recipe is an emblematic example of the link between the two vocations that characterize Apulia.
Ingredients for 4 portions
- Arborio rice 240 g
- Potatoes 200 g
- Cherry tomatoes 400 g
- Garlic 20 g
- Pecorino Romano Cheese 40 g
- Parmesan Cheese 40 g
- Parsley 20 g
- Shelled mussels 300 g
- Mussel water 240 g
- Water 160 g
- Turnip greens 800 g
- Olive oil 40 g
- Fresh chili pepper 25 g
Preparation
For turnip greens:
Heatextra-virgin olive oil with chopped fresh chili pepper and 10 g garlic cloves, let it flavor for 30 minutes, then strain through a strainer and set aside.
Wash turnip greens, detach the leaves and inflorescences from the thicker stems.
Blanch turnip greens in lightly salted boiling water, let them cool and then dry them.
Season them with the flavored oil and set them aside
For the rice with potatoes and mussels:
Wash the rice under cold running water until it turns a pearly white color.
Finely mince thegarlic and parsley.
Wash, peel and finely slice the potatoes (1 mm thick).
Cut the cherry tomatoes into quarters.
Sprinkle the bottom of an oven dish with half the garlic.
Mix the two grated cheeses and spread a spoonful of the mix with some chopped parsley on the bottom.
Carefully arrange the mussel shells in the baking dish, fill them with the shellfish making sure to leave room for the rice.
Add the rice inside the shells and all around, sprinkle with a few pieces of tomatoes, some of the grated cheese, and a little minced garlic.
Top with the thin potato slices.
Top with the rest of the tomatoes, chopped garlic and parsley, and finish with the grated cheese mixture.
Cover the preparation with aluminum foil and bake at 170° C for 40 minutes.
Serve the potato and mussel rice piping hot with the turnip greens on the side.
Enviromental Impact
Low
Details
Per serving:
0.42kg CO2 equivalent
Carbon footprint
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.