Baked mussels with potatoes
Instructions
Peel the potatoes, cut into slices not too thin and place them in an oiled baking dish; Sprinkle with chopped fresh parsley end and garlic, add salt, pepper, seasoned with oil and cover with washed, dried tomatoes, sliced and deprived of seeds.
Scrape and wash mussels carefully under running water, place them in a saucepan and let them open a high flame, then delete the empty valve and put those containing the fruit over the tomato layer.
Sprinkle the preparation with the breadcrumbs and the rest of the oil, season with salt, pepper, garlic and parsley and cook in oven for 1 hour at 160 degrees.
Served hot.
