Taieddrha Leccese with Rice and Mussels

Do you guys remember when I post my first recipe for Taieddrha Leccese? That was back in 2011 when I went home to heal my heart from my breakup. This Summer, when  I went to Italy to visit my family I decided to remake this dish in its full traditional version, with rice and mussels. This is a perfect and balanced meal and you can make it ahead of time and have it ready when needed!

Here is the full recipe!

Ingredients (serves 8):

  • 2 big squash
  • 4 big potatoes
  • 3 onions
  • 1/4 cup extra vergine olive oil
  • 1/2 cup grated parmesan cheese (or more)
  • 3 tbsp breadcrumb
  • 5-6 ripe grape tomatoes
  • lots of basil
  • salt
  • 500 gr fresh mussels
  • 1-1/2 cup arborio rice

Wash mussels and put them in a pot. Cover with a lid and cook on medium for a couple of minutes or until they are open.



Discharge shells and filter the cooking water. Set both mussels and water aside. NOTE: keep a few mussels in their shell for the top layer.


Slice up the squash






wash some fresh basil


and parsley


Pour some olive oil into a casserole dish


place one layer of onion, followed by one of potatoes,



salt, some fresh ripe tomatoes, basil, parsley



Cover with one layer of squash, then the rice and  mussels. Sprinkle fresh grated Parmesan cheese.


Cover the last layer with more potatoes, salt, parmesan cheese and the mussels with their shells.

Cook on low for a couple of minutes then pour the mussels water and more until vegetables are half covered. Cover with a lid and cook for about 20 min or until rice and vegetables are cooked. When done sprinkle the top with breadcrumb and bake it pre-heated oven at 180 C for about 20 min or until nice and crispy on top.

Remove from the oven and let it cool down completely before serving.


Hope you will like this!


– LittleDani



About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.