
Preparation: 30 minutes (this includes the steaming of the potatoes)
Cooking: 20 minutes
Difficulty: Easy
SERVES 4-6 PEOPLE
Ingredients:
- 1 Kg (2.2 lb) Fresh mussels
- 1 Kg (2.2 lb) Potatoes
- 4 Eggs
- 60 g (2 ½ oz) Parmesan or Pecorino cheese (grated)
- A small bunch on flat leaf parsley (finely chopped)
- 1 Fish stock cube
- 2 Cloves of garlic
- Extra virgin olive oil
- Salt and black pepper for seasoning
Directions:
Take a deep pan that is suitable for use in the oven and spread some olive oil in the bottom. Alternatively you can use a roasting tin, but it is important the tin has a lid (later, you will see why having a lid is important).
Slice all the potatoes, making slices 2- 3 mm thick.
Form the first layer in the bottom of the pan, by laying the potato slices.

Once the first layer is completed, drizzle with some olive oil.

Then, sprinkle with black pepper. Now, make a second layer and repeat the oil and black pepper stages. If you have enough potato slices, make a third layer, as I did for this recipe. If you are using a larger roasting tin you may get a couple of layers only, which is fine anyway.

This picture shows my third and final layer. As you can see, I am not adding any salt, but just black pepper. The reason why I am not adding salt is because the fish stock I am going to add at the next stage will be salty enough to season the potatoes.

Prepare some fish stock. Dissolve one fish stock cube in 450 ml (¾ pt) of boiling water.

Now, put the pan on low heat and add a couple of ladles of fish stock.

Next, cover with a lid and steam the potatoes for about 15-20. Here, we want the potatoes “nearly” cooked because after, at a later stage, they will complete the cooking in the oven.

If you think that after 15 minutes the inside of the pan is to watery, you can remove part of the liquid with a spoon or you can complete the 20 minutes taking away the lid, to dry it a bit.

Meanwhile, chop the parsley.

Add the parsley.

Stir.

Add the Parmesan cheese, while you are stirring.

Check that the batter is not too runny but at the same time not too firm.


Put some olive oil into a large pan that can contain all the mussels. Heat the oil on high heat and then add the garlic (sliced).

Give a quick stir using a big metal spoon, so that all the mussels are coated with the garlic flavoured oil.



For each mussel, get rid of the empty half-shell and lay the other half with the good stuff attached onto a large tray.

Meanwhile, the potatoes are ready, they are now steamed and have also absorbed most of the stock. We can now proceed with the next stage.
Using a spoon, tip some of the batter inside the half-shell containing the mollusc.


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