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Rice, potato and mussel casserole scooped from a serving tray onto a red plate


Rice, Potato and Mussel Casserole

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

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