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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put mussels and wine in a skillet. Cover tightly and steam 2-3 min, until the mussels open. Remove and discard the top half of each mussel shell. Any mussels that fail to open should be discarded. Drain and reserve liquid from the pan. Pout liquid through a fine sieve. | 2. Roughly chop parsley. Add pecorino and bread crumbs, along with a pinch of salt and a pinch of black pepper. Add olive oil until it forms a thick paste. | 3. Drizzle olive oil into tiella pan or large casserole. Place a thin layer of onions into the pan. Add a layer of tomatoes, then a layer of potatoes, then a layer of mussels-on-the-half-shell. Dab each mussel with a bit of the parsley paste. Repeat the layers (onions, tomatoes, potatoes, mussels with parsley paste), to make 3 or 4 layers. | 4. Pour the reserved mussel liquid down the side of the pan. Drizzle the egg over the top of the casserole. Bake uncovered in a preheated 375F oven for 45 min or until potatoes are browned. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
mussel	3		debearded	1170.2907	50.2136	161.9356	30.482
white wine	1/2	cup		-	-	-	-
extra virgin olive oil	1/4	cup		100.8667	0.0	22.44	0.5667
onion	1		sliced	64.0	14.944	1.76	0.16
cherry tomato	2	cups	cut	100.8667	0.0	22.44	0.5667
potato	1		peeled sliced	-	-	-	-
salt pepper				100.8667	0.0	22.44	0.5667
pecorino romano cheese	4	ounces	grated	100.8667	0.0	22.44	0.5667
breadcrumb	2/3	cup		100.8667	0.0	22.44	0.5667
flat leaf parsley	1/4	cup	chopped	100.8667	0.0	22.44	0.5667
egg	1		beaten	71.5	0.36	6.28	4.755

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.