Pan Of Mussels And Potatoes

Preparation:

Preparation: Clean the mussels by scraping the shell well and removing any beards; let them open in a pan with 1 tablespoon of oil in which you have sautéed the garlic clove and sprinkle them with the chopped parsley. Remove the empty shells and filter the cooking water. Grease a baking dish with the remaining oil and arrange 200 g of thinly sliced potatoes, cover with 1 sliced onion, put half of the mussels with the shell and salt lightly. Cover with 200 g of fresh tomatoes cut into strips, sprinkle with pepper and pecorino and cover with a layer of zucchini slices. Start again with layers of onions, mussels and tomatoes. Pour a little filtered cooking water over everything and cook in a hot oven at 200 degrees for 1 hour and a quarter.