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Ingredients:
- 1 kg of potatoes - 2 or 3 medium sized cans of mussels in brine - white wine - 1 small onion - bay leaf - parsley - oil and salt.
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| Preparation: In a casserole dish, fry the finely diced onion in olive oil. When it starts to brown, add the peeled and finely chopped potatoes. Lightly fry with a dash of white wine, salt and a bay leaf; cover with boiling water and leave on the heat until ready. Add the mussels and cook briefly. Sprinkle diced parsley on top. |
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[printable version] |
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