Mussel and Potato Casserole

Potatoes and mussels, submerged in a tomato sauce. The right amount of garlic and spices, the right size of a casserole dish, and victory is yours.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 45 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 500 g Fish, cockle

  • 10 pieces Potatoes, white

  • 3 cans Tomato, pieces - can

  • 0.5 dl Oil, olive

  • 2 piece Onion, raw

  • 8 pods Garlic, fresh

  • 2 teaspoons Salt, table

  • 1 teaspoon Rosemary, fresh

  • 4 spoon Parsley, fresh

  • 1 dl Alcohol, Wine, Red

  • 5 dl Water

Steps

  1. Pour olive oil into a larger pan and place it on the heat. Peel the onion and garlic, wash them, and finely chop them. Add the onion to the pan and sauté until it becomes translucent (2 minutes), then add the garlic and quickly sauté it together with the onion. Pour 3 cans of tomatoes into the pan, then use a cooking spoon to "break them up" into smaller pieces in the pan, mix everything together, and set aside. Preheat the oven to 180 °C.

  2. Peel the potatoes, wash them, cut them into cubes, wash them again, and drain them. Pour the tomato mixture into the casserole dish, add the chopped potatoes and cleaned mussels. Mix with a cooking spoon so that the ingredients are evenly distributed, season with salt and dried rosemary. If the mixture is too thick, add water, mix, and place in the oven. Cook for 20 minutes.

  3. Wash the parsley and roughly chop it. After 20 minutes of cooking, sprinkle the parsley over the casserole dish and add a glass of red wine, mix, and cook for another 15 minutes. Serve the cooked casserole on plates with a ladle and offer it with slices of homemade bread and a glass of red wine.

Nutrition Information (Per 100g)

  • Calories: 57.45 kcal
  • Fat: 0 g
    • Saturated Fat: 0 g
  • Carbohydrates: 10.95 g
    • Sugars: 0.69 g
  • Protein: 2.43 g
  • Fiber: 1.36 g

Advice

We can also spice up the dish by adding other seafood to the pot: squid, cuttlefish…