Baked Mussels With Potatoes

Preparation:

Preparation: Peel the potatoes, cut them into not too thin slices and arrange them in an oiled baking dish; sprinkle them with finely chopped fresh parsley and garlic, salt and pepper, season with oil and cover with the washed, dried, sliced and seeded tomatoes. Scrape and wash the mussels carefully under running water, place them in a pan and let them open over high heat, then remove the empty shells and place those containing the fruit on top of the layer of tomatoes. Sprinkle the preparation with the breadcrumbs and the rest of the oil, season with salt, pepper, garlic and minced parsley and cook in the oven for 1 hour at 160 degrees. Serve hot.