Baked Mussels, Potatoes And Zucchini (Tièdda)

More from this source
Food & Wine


Add a comment


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 tomatoes—peeled, 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

You might also like

Riso Patate E Cozze (Baked Mussel & Potato Riso...
Donal Skehan
Fish Pie With Warm Tartare Sauce
Great British Chefs
Fish Pie
Great British Chefs
Baked Stuffed Mussels
Cheese-Mayo Baked Mussels (Mussels Dynamite)
Rasa Malaysia
Baked Mussels With Pesto Breadcrumbs
Coastal Living
Mussel Gratin
Crunchy Baked Mussels
BBC Good Food
Baked Tomato Snapper And Mussels
donna hay
Cozze Gratinate
Elizabeth Minchilli in Rome