Also known in Pugliese dialect as ‘ris patan e cozz’ (“rice, potatoes, and mussels”), this typical Puglian dish is made entirely with raw ingredients. Layer raw, opened mussels, rice cooked in mussel water, sliced potatoes, Pecorino Romano cheese, cherry tomatoes, onion, and parsley. Bake at 430° for 50 minutes. Buon appetito!