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Ingredients for 4 persons
1 kg of potatoes
1 kg 1 kg mussels if have shell, less if without
Olive Oil, Garlic, Breadcrumbs, Parsley

To clean externally the mussels if with shell, put in pot with slow fire and cover, without to add water. When mussels are opened, after a few minutes, to collect the water that have pulled outside, to filter it and to collect it to part.
To clean and to slice potatoes. Spread the base of your nonstick pan with olive oil, put 1 clove of garlic, 1 minced onion (possibly red), 1 dredged of breadcrumbs, a potatoes layer cut to slices, some mussels already open and cleaned , a dredged of uncooked rice, 1 dredged of minced parsley, a little of oil.
Make an other potatoes layer, a good layer of mussels opened to half , with only half shell inferior attacked so rice can goes in it , olive oil , minced parsley, and dredged of breadcrumbs . If you want make other layers to follow the same order.
Take the water collection previously from mussels and put it in the pan until covering all the content, if it is not sufficient to add other normal water. For that it regards salt, when you use the water of the mussels, you must keep in mind that this is already salty.
Cover the pan with aluminium foil and, before bake it, put it to cook for approximately 20 minutes on a normal gas range.
After twenty minutes bake it, in oven already hot to 180°. Cook it in order at least three quarters of hour.
Good appetite!

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