Baked Mussels with Potatoes Recipe

Serves/Makes: 6 servings

Ingredients:

  • 12 mussels, scrubbed and debearded
  • 5 dozen mussels, scrubbed, debearded, steamed open and left on the half shell
  • 2 pounds potatoes, peeled and sliced
  • Salt and pepper, to taste
  • 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 cloves garlic, finely chopped
How to cook Baked Mussels with Potatoes:
  • Coat 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.
  • 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°F (165°C) oven for 1 hour.

Note:

The Baked Mussels with Potatoes recipe easy to cook and so good!


This recipe for Baked Mussels with Potatoes serves/makes: 6 servings

The Baked Mussels with Potatoes recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Mussels (more Mussels recipes)
Preparation Method: Baked (more Baked recipes)

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