|
|
 Alternate layers of cooked mussels and sliced potato, topped with potato and breadcrumbs. Baked (J.Salmon)  The original source of this receipt isn’t known. Can you help? [email protected]Ingredients 3oz butter 1 medium diced onion 1/2 pint dry wine 1 bay leaf 3 sprigs thyme 3lbs mussels (scrubbed, cleaned and checked) 11/2lbs cooked thinly sliced potatoes salt and pepper 2oz fresh white breadcrumbs 2oz finely grated cheddar cheese Method Butter an ovenproof dish. Melt 1oz butter in a large pan and fry the onion for 5 – 10 minutes over a medium heat until softened but not browned. Add the bay leaf and thyme, stir well. Add the wine, stir and bring to the boil. Add the mussels and cook for 5 minutes or until all the mussel shells have opened. Remove the mussels with a slotted spoon and drain. Take the mussels out of their shells. Place a layer of sliced potatoes on the base of the dish. Season lightly with salt and pepper. Dot with a little butter. Add a layer of mussels. Repeat stages 9 to 12 ending with a layer of potatoes. Strain the mussel liquor over the potatoes. In a mixing bowl mix together the breadcrumbs and the cheese. Sprinkle the mixture over the potatoes. Dot with plenty of butter. Bake at 190C / gas 5 for about 20 minutes or until the topping is crisp, browned and bubbling.  |
|
MORE FROM Foods of England... Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● Donate ● Royalty ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ● Bookshop ● Email: [email protected] COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes 2022 BUILT WITH WHIMBERRY |