Stuffed tomatoes with rice, potatoes, and mussels

Name: Stuffed tomatoes with rice, potatoes, and mussels
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 4
Ingredients: Carnaroli rice ½ cup; Mussels 1.1 lbs; Potatoes 3.5 oz; Cluster tomatoes very firm 8; White onions ½; Garlic 1 clove; Extra virgin olive oil to taste; Parsley to chop to taste; Vegetable broth ¾ cup; Fine salt to taste

220

Calories per serving

Lactose Free

Energy Kcal 220
Carbohydrates g 28.7
of which sugars g 1.8
Protein g 8.4
Fats g 7.9
of which saturated fat g 1.25
Fiber g 1.6
Cholesterol mg 53
Sodium mg 612

Difficulty: Easy
Prep time: 30 min
Cook time: 50 min
Serving: 4 persone
Cost: Low

PRESENTATION

The stuffed tomatoes with rice, potatoes, and mussels is a Mediterranean recipe that emerges from the union of two traditional preparations to create a uniquely flavorful dish: stuffed tomatoes and the classic tiella barese.
It is indeed a very tasty first course made with round tomatoes that are hollowed out and stuffed with rice, potatoes, and mussels, the typical ingredients of the tiella. Prepare them especially in the summer when tomatoes are in season and choose firm ones for a perfect result.
By following our recipe, you will get a genuine and tasty dish that is also visually impressive: serve the stuffed tomatoes with rice, potatoes, and mussels covered with the tops like cute decorative hats, and you will make a great impression!

Discover other variations to prepare stuffed tomatoes:

Tuna stuffed tomatoes
Panzanella stuffed tomatoes
Meat stuffed tomatoes
Sicilian stuffed tomatoes

INGREDIENTS: Carnaroli rice ½ cup (100 g); Mussels 1.1 lbs (500 g); Potatoes 3.5 oz (100 g); Cluster tomatoes 8 - very firm; White onions ½; Garlic 1 clove; Extra virgin olive oil to taste; Parsley to taste - to chop; Vegetable broth ¾ cup (200 g); Fine salt to taste

Preparation

How to prepare Stuffed tomatoes with rice, potatoes, and mussels

To prepare stuffed tomatoes with rice, potatoes, and mussels, first make the vegetable broth, without salting it. Then, clean the mussels. Rinse the mussels under running water 1. Using the back of a knife, remove all the white incrustations on the shell 2 and manually remove the beard, or byssus, protruding from the valves 3.

Still under fresh running water and using a steel wool pad (or a stiff brush), scrub the mussels vigorously to remove any impurities 4. Heat a drizzle of oil in a large pan with a whole clove of garlic 5, then add the mussels 6.

Cover with a lid 7 and cook over low heat to open them, it will take about 5 minutes. Once the shells are open, turn off the heat 8 and let them cool. Set the mussels aside and prepare the tomatoes: choose round tomatoes, wash them, then cut off the tops, which you will save for garnish 9.

Hollow out the inside using a spoon and collect the pulp in a bowl 19. Salt the inside of the tomatoes 11 and place them upside down on a rack 12. Let them drain.

Meanwhile, wash the potatoes, peel them, and cut them first into slices 13 and then into very small cubes 14. To prevent them from browning, keep them in a bowl filled with cold water 15.

Now clean the mussels by extracting the flesh from the shell 16. Then filter the cooking liquid 17 and set it aside. Finely chop half an onion 10.

Pour the tomato pulp into a blender 19 and blend it. Put the onion in a pan with a drizzle of oil and let it soften over low heat 21.

Add the tomato pulp 22 and then the rice 23. Stir and wait a few minutes. Pour in the mussels' cooking water 24, which is quite salty and will season the risotto.

Add the potatoes 25 and continue cooking for about 20 minutes, gradually incorporating the vegetable broth 26, until the rice is cooked 27.

At this point add the mussels 28 and stir. Taste and adjust for salt if necessary, then turn off the heat. Arrange the hollowed-out tomatoes in a baking dish, side by side, so they can support each other 29. Fill the tomatoes with the risotto 30.

Drizzle with extra virgin olive oil and bake in a preheated static oven at 356°F for about 30 minutes. Then remove the baking dish from the oven, place the tops on the tomatoes 32, and continue cooking for another 5 minutes in grill mode. Remove from the oven one last time and serve your stuffed tomatoes with rice and mussels 33.

Storage

Stuffed tomatoes with rice, potatoes, and mussels can be stored for one day in the refrigerator, covered. Before serving, heat them in the oven for a few minutes!

Tip

If you want a spicy note, simply add some fresh chili to the mussels. Alternatively to tomatoes, you can use zucchini, bell peppers, or eggplants as long as they have a round shape.

For the translation of some texts, artificial intelligence tools may have been used.