Mussels Baked with Potatoes
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INGREDIENTS 5 dozen mussels, scrubbed, debearded, steamed open and left on the half shell
2 pounds potatoes, peeled and sliced
Salt and pepper
1/4 cup chopped fresh parsley
6 plum tomatoes, 3 sliced, and 3 peeled, seeded and cut into cubes
3 tablespoons olive oil
3 tablespoons bread crumbs
2 garlic cloves, finely choppedCoat a wide baking pan, about 2-inches deep with olive oil, then cover the bottom with the potatoes. Salt and pepper the potatoes. Strew 2 tablespoons of the chopped parsley among the potatoes and pour 2 tablespoons of olive oil over them. Lay the tomato slices on top of the potatoes. Place the mussels side by side on the tomatoes.
Next sprinkle bread crumbs over all. Moisten these with the remaining olive oil. Add salt and pepper, the remaining parsley and garlic. Strew the tomato chunks over the top. Bake in a preheated 325 degree oven for 1 hour.
Serves 6