Baked Mussels, Potatoes and Zucchini (Tiedda)
- 2 pounds medium mussels, scrubbed and debearded
- 1/2 cup extra-virgin olive oil
- 2 medium onions, halved lengthwise and thinly sliced crosswise
- 2 garlic cloves, finely chopped
- 5 large plum tomatoespeeled, seeded and sliced
- 1 pound waxy potatoes, peeled and sliced 1/8 inch thick
- 2 small zucchini, thinly sliced
- 1 cup finely chopped fresh flat-leaf parsley
- 1/4 cup torn fresh basil leaves
- 1/2 teaspoon crumbled dried oregano
- Salt and freshly ground pepper
- 1 cup dry bread crumbs
- 3 tablespoons freshly grated Parmigiano-Reggiano cheese
- Preheat the oven to 375.
- Place the mussels in a deep skillet and add 3 tablespoons of water.
- Cook over moderately high heat, stirring frequently.
- As the mussels just open, transfer them to a large platter with a slotted spoon.
- (They will continue cooking later.)
- Strain the liquid through a sieve lined with several layers of dampened cheesecloth and reserve.
- (You should have about 1/4 cup of liquid.)
- Remove the mussels from their shells.
- Heat 2 tablespoons of the olive oil in a large nonreactive skillet.
- Add half of the sliced onions and all of the garlic and cook over low heat until softened but not browned, about 7 minutes.
- Add the tomatoes, raise the heat to moderate and cook until they have cooked down to a thick sauce, about 10 minutes.
- Meanwhile, bring a medium sauce-pan of water to a rolling boil.
- Add the potato slices and cook until just tender, 7 to 10 minutes.
- Drain well.
- Brush the bottom of a deep 2-quart ceramic baking dish with 1 tablespoon of the olive oil.
- Spread one-third of the tomato sauce over the bottom.
- Top with half of the remaining raw onions followed by half of the mussels, zucchini slices and potatoes.
- Sprinkle with one half of the parsley, basil, oregano, 1 tablespoon of the olive oil and salt and pepper.
- Cover with another third of the tomato sauce and repeat the layering with the remaining ingredients, ending with the tomato sauce.
- Sprinkle the bread crumbs, grated cheese and the remaining olive oil over the top.
- In a small bowl, combine the reserved mussel liquid with 1/4 cup of hot water.
- Pour the liquid gently down the side of the baking dish to keep the vegetables from sticking.
- Cover the dish with a double layer of aluminum foil and bake for about 1 hour, or until the potatoes are very tender; remove the foil during the last 15 minutes to brown the top.
- Let cool slightly, then serve hot or at room temperature.
mussels, extravirgin olive oil, onions, garlic, plum, potatoes, zucchini, parsley, basil, oregano, salt, bread crumbs, cheese
Taken from www.foodandwine.com/recipes/baked-mussels-potatoes-and-zucchini (may not work)