It Is a Common thing to serve potatoes as an accompaniment to fish. I like to go further and cook them with fish, whose flavor they lengthen and underscore. In this baked mussel platter, potatoes are joined with another ingredient that is particularly compatible with seafood, and with mussels to an exceptional degree—tomatoes.
The mussel meat is coated with a mixture of olive oil, garlic, parsley, bread crumbs, and Parmesan; the potatoes are boiled and sliced; the tomatoes are raw. The three are layered in a baking dish, the tomatoes uppermost, barely disclosing the saffron-colored mussel meat beneath. Cheery looking, and cheering to eat.
It can replace the first course of a seafood meal. It can be the only course for lunch or an informal dinner, followed by a salad of greens and then fresh fruit or ice cream. It would be a most attractive part of a warm buffet.
© 1986 Marcella Hazan estate. All rights reserved.