Level: Intermediate
Servings: 8
Nutritional Information per Serving (1 of 8 servings): Calories 317, Total Fat 6 g, Saturated Fat 2 g, Carbohydrates 44 g, Dietary Fiber 2 g, Sugar 2 g, Protein 14 g, Cholesterol 21 mg, Sodium 264 mg
Total time: 1 hr 30 min
Active time: 30 min

Picture this: a sun-drenched Italian kitchen where the delightful Nonna Linda and I share hearty laughs over a bubbling pot of magic. This risotto-inspired mussel masterpiece was a revelationversatile, budget-friendly, and bursting with seasonal flair. The genius? Chopped veggies and rice simmer together in perfect harmony, letting you swap in whatever fresh produce calls your name. Linda's secret: flexibility rules, so make it yours and get ready to wow your guests!

Ingredients

300 grams (10 ounces) potatoes
1 onion
1 clove of garlic
2 celery sticks
400 grams (14 ounces) ripe cherry tomatoes
1 bunch fresh flat-leaf parsley (30 grams / 1 ounce)
60 grams (2 ounces) Parmesan cheese
400 milliliters (just under 1 3/4 cups) Prosecco
Extra-virgin olive oil
500 grams (1 pound) long-grain rice
750 grams (1 2/3 pounds) mussels, cleaned and debearded, preferably from sustainable sources
1 zucchini

Method

Preheat your oven to 200C (400F) or gas mark 6. Peel the potatoes, slice lengthwise into quarters, then cut into irregular coin-thick pieces. Layer them into an ovenproof earthenware pot or small casserole dish.
Peel and roughly chop the onion, garlic, and celery. Toss them in with chopped tomatoes and parsley (stalks included). Grate in half the Parmesan, pour over the Prosecco, drizzle in eight tablespoons of olive oil. Stir through the rice, season generously with sea salt and black pepper, and mix until everything glistens with promise.
Check your musselstap open ones and discard any that stay shut. For Linda's pro move, shuck them raw (tricky but oh-so-rewarding for that intense sea flavor): pry open with a sharp knife, scoop out mussels and juices. Or steam in a hot covered pan for 3-4 minutes until they pop open, cool slightly, shell them (toss refuseniks), and stir everything into the pot. Thinly slice zucchini and layer it like a flavorful lid. Press gently to infuse, grate over remaining Parmesan. Heat on stovetop until bubbling, then oven-bake 45 minutes till golden and irresistible. Rest 10 minutesthen dive in!

"Jamie Cooks Italy" by Jamie Oliver, published by Penguin Random House Jamie Oliver Enterprises Limited (2018), photography by David Loftus.