Mussel Casserole With Cheese And Vegetables "Seaman's Chest"

Mussel Casserole With Cheese And Vegetables "Seaman's Chest"
Mussel Casserole With Cheese And Vegetables "Seaman's Chest"

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Anonim

To feel all the delights of travel and treasure hunting, you do not have to go far from home. The seafood casserole "Seaman's Chest" looks like a pot of gold. Awaken your pirate mischief and infuse your kitchen with overseas flavors with a step-by-step recipe. All hands on deck!

Mussel casserole with cheese and vegetables "Seaman's chest"
Mussel casserole with cheese and vegetables "Seaman's chest"

It is necessary

  • - frozen mussels without flaps 500 g
  • - tomatoes 4 pcs.
  • - potatoes 6 pcs.
  • - processed cheese (layers) 6 pcs.
  • - garlic
  • - greens (parsley, dill)
  • - pots for roasts
  • - olive oil 1 tbsp. l.
  • - cream 500 ml.
  • - egg 3 pcs.
  • - spices (salt, pepper)

Instructions

Step 1

Rinse and peel potatoes. Cut into thin slices. Leave in a bowl of salted water for 10 minutes.

Step 2

Pass the tomatoes through a meat grinder or blender. Chop 2-3 cloves of garlic and mix with tomato paste and spices.

Step 3

Defrost the mussels by scalding them with boiling water. In a separate bowl, whisk the cream, eggs, olive oil and spices.

Step 4

Preheat oven to 180 degrees. Put the ingredients in pots in layers: potatoes on the bottom, then tomatoes and herbs, then mussels. Spread each layer with a creamy egg cocktail. Place another layer of potatoes on top. Finish with a layer of cream cheese.

Step 5

Bake at 180-200 degrees until the cheese is completely melted and turns into a golden crust. Serve hot paired with seaweed and daikon (white radish) salads.

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