Gratin of Mussels and Potato

Name: Gratin of Mussels and Potato
Yield: serves 4–6
Ingredients: 8–10 tablespoons olive oil; 1.35 kg mussels; 225 g onion, chopped; 1–⅓ tablespoons shallot or spring onion (scallion) chopped; 300 ml dry white wine; 2 sprigs of thyme; 2 sprig of parsley; sea salt and freshly ground pepper; 560 g cooked potatoes; 55 g buttered crumbs; 2–2½ tablespoons chopped parsley; 2 large cloves garlic, peeled and crushed; 30 g finely grated Parmesan cheese

Preparation info

serves
4–6

Difficulty
Medium

Appears in

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

About

Everyone loves this gratin recipe. It’s cheap to make and very tasty – and you could do variations on the theme.

Ingredients

225 g onion, chopped
8–10 tablespoons olive oil
1.35 kg<

Supper
Fish course
Pescatarian

Method

Sweat the onions in half the olive oil in a heavy-bottomed saucepan until soft and golden brown (about 7–8 minutes).

Meanwhile check that all the mussels are tightly closed, wash them and put them into a stainless steel saucepan with the wine, shallot and herbs, cover and cook on a medium heat. As soon as the shells open remove to a tray to cool. Strain the mussel cooking liquor, take t