Tiella

In an oiled baking tray place the ingredients in layers starting with a bottom layer of potatoes, then the onions and cherry tomatoes. Drizzle with a little oil, season with salt and pepper. Place on the vegetables a layer of mussels previously opened in a pan with oil, garlic, white wine and then shelled. Season everything with parsley, garlic and oil. Sprinkle with uncooked rice, trying to cover all the mussels, pour in a little more oil and continue by layers until you run out of ingredients. Finish with some shellfish in the shells kept aside. Cover with a few ladles of water to which the filtered mussel cooking liquid will have been added. Drizzle with 3-4 tablespoons of oil and sprinkle with pecorino cheese and breadcrumbs. Bake at 220° for 20 minutes covered with aluminum foil and for half an hour uncovered.