The best thing about Italy is that all the women are wonderful chefs and teachers some (and of the men are too!). Mari is no exception and has been spoiling me with lots and lots of typical dishes from Sorento. This is a dish that is easy, uses only one pot, and most importantly- it's completely delicious. Try it, you'll be happy you did!!!
This recipe serves ten but it's important to ink about how many people your re serving and how much of each ingredient you would want for that many people. Also, it's essential that the pan is wide and shallow enough to fit them in single layers, and have the water evaporate.
10 Potatoes sliced in 1/3" pieces (don't make these too thin! You want the to stay whole when they cook, unlike a gratin where you want everything to meld together)
3 large green onions, white part only
2 kilos of mussels, cleaned and in the half shell (If you buy your mussles whole, pry them open with a knife, cut the foot and flip over similar to how you prepare an oyster. See photos below where Daniele does this expertly)
2-4 cups of rice, or enough for the amount of people you are serving (a half or third cup per person is the right proportion but you can adjust depending on how much rice you want)
Lots of salt (kosher or sea salt works best)
Lots of olive oil
Pepper, white pepper is possible, but any pepper really is fine
Choose a pan that is wide and shallow enough to fit all your ingredients in thin layers. Pour in enough olive oil to cover the bottom of the pan, then cover with the green onions. Sprinkle a generous amount of salt over them. This is where you put all the salt you will be using for the entire dish. It's important to be a generous seasoner at this stage- remember, all the rice and potatoes will absorb the salt so it will taste much less salty than you might expect). Layer the potatoes over the salt and green onions. Once you've covered the pan in a single layer, lay down the mussles, again, covering the pan in a single layer. Pour over half the rice and sprinkle with 1/3 of the cheese. Again, lay a single layer of potatoe slices down. Cover with the remaining rice. If you want, at this stage your can add tomatoes and/or parsley. Generously cover with grated cheese and pepper. Gently pour down the side of the pan enough water to cover. This liquid will cook and be absorbed by the rice and potatoes so base your amount on this principle. Pop into a 350 degree oven, and cook for 40-50 minutes. The rice and potatoes should have absorbed all the water and have a silky risotto texture. Both layers of potatoes should be soft and cooked. The top should be a lovely golden brown, similar to a gratin but better!
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