06/17/2021
Separately, prepare the breading with 2 oz breadcrumbs, chopped parsley, 1 clove of crushed garlic, and a drizzle of Evo oil.
Peel the potatoes, cut them into wedges, and place them all lined up in an oven dish sprinkled with chopped parsley. Season them with a little oil and then add the mussels (only half of the shell
Ingredients
300 g potatoes
1 onion
1 clove of garlic
2 sticks of celery
400 g ripe cherry tomatoes
1 bunch of fresh flat-leaf parsley , (30g)
60 g Parmesan cheese
400 ml Prosecco
extra virgin olive oil
500 g long-grain rice
750 g mussels , scrubbed, debearded, from sustainable sources
1 courgette
Sat the oven to 200°C/400°F/gas 6.
Peel the potatoes, then, one at a time, cut them lengthways into quarters and erratically slice them to about the thickness of a coin, the rougher the better. Place in an ovenproof earthenware pot or small casserole pan.
Peel the onion, garlic and celery, then randomly finely chop with the tomatoes and parsley (stalks and all), and add to the pot.
Finely grate in half the Parmesan, then pour in the Prosecco and 8 tablespoons of oil. Add the rice, season with sea salt and black pepper, then mix everything together really well.
Pick through the mussels and tap any open ones – if they don’t close, discard. Now you’ve got two choices. Linda shucks the raw mussels, which is fiddly but you’ll get the hang of it and it gives the most incredible depth of flavour from the sea. Use a small sharp knife to carefully prise open the shells and pull out each raw mussel and its juices. Or, simply put the mussels into a really hot pan, cover, and steam for 3 to 4 minutes until they pop open. Once cool enough to handle, remove the shells (discarding any that remain closed).
Either way, stir the mussels and any juices into the pot, then finely slice the courgette and layer on top like a lid. Gently push down to submerge in the flavours, then finely grate over the remaining Parmesan.
Place on a high heat, and as soon as it starts to bubble, transfer to the oven for 45 minutes, or until golden. Rest for 10 minutes, then serve.
