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Mussel, Broccoli and Potato Casserole

EfrosiaEfrosia
Jedi
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Maria Kostoff
Translated by
Maria Kostoff
Mussel, Broccoli and Potato Casserole
27/08/2022
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Preparation
30 min.
Cooking
60 min.
Тotal
90 min.
Servings
8
"All your favorite flavors from childhood mix together to make this mussel, broccoli and potato casserole!"

Ingredients

  • potatoes - 2.21 lb (1 kg)
  • mussels - 3.31 lb (1.5 kg) in shell
  • broccoli - 1 small head
  • oil - to 1/3 cup (80 ml)
  • salt
  • black pepper
  • white wine - 1 cup
  • cheese - 5.5 oz (150 g)
measures

How to make

Boil the potatoes until almost done, then peel and chop them. Heat some oil in a wide, deep frying pan and add the cleaned mussels.

Wait for them to slightly open and sprinkle with salt and pepper. Add wine, put the lid on and wait for the shells to open fully. Take the mussels out from their shells.

Put the potatoes into a greased baking tin, add the mussels, blanch the broccoli florets briefly.

Add some wine sauce to the mussels, as well as oil and season well with salt and pepper. Leave the dish to bake for 15 minutes at a moderate oven heating.

Sprinkle with grated cheese and bake for another 5-10 minutes.

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