Among the most famous recipes of the Apulian cuisine, rice, potatoes and mussels is a delicious and at the same time genuine dish, containing within it some simple ingredients characteristic of the region. Suitable for the summer months, the classic pan of this dish can also serve as a single dish as well as a simple first course. There are also variations of this special recipe, elaborated in every city with some small secret ingredients that contribute to diversify the original. Rice, potatoes and mussels is in fact a typical dish of the Bari cuisine, one of those regional dishes that contribute to making Pugliese cuisine famous throughout the world. Revisit without tiella tomatoes, the recipe calls for slow cooking so that the liquid of the mussels flavor the dish, to obtain a taste and a final taste beyond compare. A dish that therefore deserves time and attention, to be prepared according to appropriate criteria that make the final success impeccable.