This is a classic Pugliese dish from the Bari region that I learned from my friend Mariella. The name comes from simply what the ingredients are; in Italian, it’s “riso, patate e cozze.” It is a classic “cucina povera” dish using ingredients that were cheap and readily available in the region. Traditionally, this recipe requires you to shuck the mussels, but to avoid injuries, I prefer to very lightly steam them open. This is a delicious bake that infuses the mussel juices into the potatoes and rice and gets topped with a crispy parmesan–bread crumb mix.—Haley Polinsky

Total 135 min

Celebrate every holiday occasion with these three festive cocktails featuring St-Germain Elderflower Liqueur