MUSSEL CASSEROLE

Mussel Casserole image

Provided by Phil Franco

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 11

3 lbs mussels
1/2 cup white wine
1/4 cup extra virgin olive oil
1 onion, thinly sliced
1 lb potato, peeled and thinly sliced
2 cups cherry tomatoes, cut in half
salt and pepper
4 ounces grated pecorino cheese
2/3 cup breadcrumbs
1/4 cup chopped flat leaf parsley
1 large egg, slightly beaten

Steps:

Preheat the oven to 375°F
Scrub and rinse the mussels well. Pull away the beards and discard them. Throw away any mussels that have cracked shells. Put the mussels in a sauté pan, add the wine, cover the pot and steam them until the shells begin to open. Drain and strain the liquid through cheesecloth over a colander in a bowl. Save the liquid.
Remove the top shell of each mussel but leave the mussel in the bottom shell. Set them aside.
Spread the olive oil in an earthenware casserole dish. Arrange a layer of onions over the olive oil. Add a layer of tomatoes and a layer of potatoes. Place the mussels in their shells over the potatoes in a single layer. Salt and pepper the mussels to taste.
Combine the cheese, bread crumbs, and parsley together in a small bowl. Spread some of the mixture over the mussels. Continue making layers of onion, tomatoes, potatoes, and mussels and spread some of the cheese/bread crumb mixture over each mussel layer.
Pour the mussel liquid along the side of the pan. Pour the beaten egg over the top of the casserole.
Bake uncovered until the potatoes are browned, approximately 45 minutes. Use a spoon to scoop and serve.

Nutrition Facts : Calories 750, Fat 31.3, SaturatedFat 8.8, Cholesterol 177.9, Sodium 1480.2, Carbohydrate 53.2, Fiber 4.7, Sugar 5.8, Protein 56.9