Pan of mussels and potatoes
Instructions
Clean the mussels scraping the shell and eliminating any beards; Let them open in a saucepan with 1 tablespoon oil in which you have done fry the garlic and sprinkle with the chopped parsley.
Delete the empty shells and strain the cooking water.
Grease a baking dish with the remaining oil and settle 200 g of potatoes cut into thin, cover with 1 sliced onion, put half of the mussels with the valva and slightly salty.
Cover with 200 g of fresh tomatoes cut into fillets, sprinkle with pepper and cheese and cover with a layer of zucchini slices.
Repeat with layers of onions, mussels and tomatoes.
Pour over all a little cooking water filtered and cook in a hot oven at 200 degrees for 1 hour and a quarter.
Ingredients and dosing for 4 persons
- 1000 g of mussels
- 200 g of potato
- 400 g of ripe tomatoes
- 1 courgette
- 2 onions
- 1 clove of garlic
- 1 sprig of chopped parsley
- 2 tablespoons of cheese
- 3 tablespoons of olive oil extra virgin
- Salt
- Pepper