Potato Gratin with Mussels

Place mussels in cold salted water (discard any open or damaged mussels) and rinse thoroughly. Pour olive oil and wine into a large saucepan and cook for 15 minutes until all mussels have opened.

Peel and rinse potatoes and cut into thin slices. Blanch in boiling hot salted water for 2 min, that’s the secret trick!!! Oil a fireproof dish, layer the potato slices in it, pour the mussel stock through a sieve over it, cook the potatoes in the oven at 200 degrees top/bottom heat for 10 minutes. Then remove the mussels from their shells, place over the potatoes, sprinkle with breadcrumbs, garlic, parsley, marjoram and drizzle with olive oil. Cook until the potatoes are soft, then quickly transfer to the broiler and brown the mussels from above.

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