from Il Melograno, Italy

• 2 pounds mussels in their shells
• 4 tbs. extra virgin olive oil
• 1 large onion, thinly sliced
• 2 garlic cloves
• 1 ¼ cups rice
• 1 pound potatoes, peeled and thinly sliced
• 6 small ripe tomatoes
• ¼ cup finely chopped parsley
• Salt & pepper to taste

Soak the mussels and wash well to get rid of any sand.  Saute in olive oil with the garlic and to which a little water has been added until the mussels open. Discard any that have not opened. To speed up the process, a lid may be placed on top.

Coat a large, shallow ovenproof dish with a little olive oil. Place half of the sliced potatoes overlapping them. Sprinkle with ½ the parsley and onion then cover with the uncooked rice. Arrange the mussels over the rice. The shells can be removed first if preferred. However, the local people in Puglia leave the mussels in the shells. If using tomatoes, place between the mussels.

Make another layer with the remaining potato, onion and parsley. Drizzle with olive oil. Cover the top layer with the liquid remaining after sautéing the mussels (add  additional hot water if neccessary).

Bake in a preheated oven at 350 degrees for 45 minutes, until the top is golden brown. Serves 6 - 8