1.Place a large pan with a lid over a high heat. Once scorching hot, add the mussels, wine and thyme and place a lid on the pan. Cook for approximately 2 minutes, or until the mussels just begin to open.

2.Drain the mussels and reserve the liquid in the pan for later. Place the mussels on a tray of ice to cool quickly. Once cool enough to handle, open the mussels and discard one of the two shells of each mussel. Also discard any mussels which have not opened.

3. Sauté the onions and garlic. Season with salt and pepper and set aside.

4.  Peel the potatoes and cut into 5mm thick slices using a mandolin. Slice the tomatoes to the same width. Preheat the oven to 180°C.

5. You are now ready to assemble the tiella. Spread a layer of the onions over the bottom of a large dish. Fan a layer of potato slices over the top, followed by a layer of tomato slices. Sprinkle over half of the rice. Season with salt and pepper then repeat this process one more time.

6.Arrange the mussels on top in a circular pattern & pour over the reserved liquid from cooking the mussels. Cover with potato slices.

7.Make a crumble topping by mixing the breadcrumbs, pecorino and parsley together. Sprinkle this mixture over the top of the tiella then bake for 40–45 minutes, or until the potatoes are soft.