Baked mussel gratin with rosemary potatoes

Ingredients

For 1 serving

• Mussels300 g
• Breadcrumbs20 g
• Pecorino8 g
• Parsley6 g
• Garlic1 clove
• Potatoes200 g
• Rosemary2 g
• Extra virgin olive oil12 g
• Black pepperto taste
• Saltto taste

Contains: gluten, lactose, shellfish,

Method

1. Preheat a fan oven to 210 °C. Wash the potatoes, cut them into roughly 2 cm cubes and toss them in a tray with half the oil, the rosemary and salt.
2. Roast the potatoes for 25 minutes, turning halfway, until golden and crisp.
3. Meanwhile clean the mussels: scrub the shells under cold water, pull off the beards and discard any broken ones. Put them in a wide pan over high heat, cover and cook for 3–4 minutes, until they open; discard any that stay closed.
4. Remove the empty half-shell from each mussel and arrange the ones with the meat in a baking tray.
5. Peel the garlic and chop it with the parsley; mix with the breadcrumbs, grated pecorino, pepper and the remaining oil. Spread the crumb over the mussels, pressing lightly.
6. Put the mussels in the oven next to the potatoes for the last 8 minutes, until the crumb is golden and crisp. Serve the mussels with the potatoes.