Start by rinsing the mussels a couple of times with fresh water and remove the fuzzy strings that are on the side of each of them. To do this, simply pull the mussel strings away from the edges where they are attached.

To cook and open the mussels, gently fry the garlic with a few leaves of parsley and a drizzle of olive oil and when golden, add the rinsed mussels. Now add a splash of white wine, cover with a lid and cook on high heat for at least 5 minutes (or until they are fully opened).

At this stage, remove from the heat and drain the mussels from the liquid but you have to absolutely remember to save that delicious cooking juice, as it is the flavour base of the dish.

Let the mussels cool covered with film to avoid them drying out. Remove the meat from the mussels when cold and discard the shells.

Using a sharp knife or a mandolin thinly slice the potatoes, the onion and the tomatoes and set aside.

Now find an oven safe baking dish deep enough to create 2 layers with your ingredients.

Spread a layer of sliced onion on the bottom of the dish and dress with oil, salt and pepper. Now top with a layer of thinly sliced potatoes making sure they all overlap each other. Season with a pinch of salt. Next top with the tomatoes and dress with a drizzle of oil, salt and chopped parsley. At this stage add the mussels and cover with the risotto rice evenly spread.

Now the delicate part, sieve the mussels’ cooking liquid and gently pour it from the side of the dish. Ideally it needs to start covering the rice.

It is now time to cover the rice and mussels with another layer of sliced potatoes (dressed with a pinch of salt) and with slices of tomatoes too.

Dress the final layer with extra virgin olive oil, salt and pepper, add chopped parsley and a little bit of the remaining onion if it pleases you.

Sprinkle with breadcrumbs on top and abundant grated Grana Padano cheese as well as a bit of lemon zest.

Before baking preheat the oven to 180 degrees Celsius and don’t forget to add the reaming mussels’ liquid if there is any, always from the side of the dish as you now want the liquid to reach the final layer of potatoes. (if the mussels’ liquid is finished a little bit of still water will do the job).

Bake at 180 for about 45 minutes. When ready the Tiella should look browned and crispy on the top and should also be firm at the touch with the potatoes soft and the rice cooked through. If necessary, pierce it with the tip of the knife and cook a few more minutes if needed.

Let it sit to set for 15 minutes before serving it and enjoy!