Mussel Casserole

Directions

1. 1
   Preheat the oven to 375°F
2. 2
   Scrub and rinse the mussels well. Pull away the beards and discard them. Throw away any mussels that have cracked shells. Put the mussels in a saute pan, add the wine, cover the pot and steam them until the shells begin to open. Drain and strain the liquid through cheesecloth over a colander in a bowl. Save the liquid.
3. 3
   Remove the top shell of each mussel but leave the mussel in the bottom shell. Set them aside.
4. 4
   Spread the olive oil in an earthenware casserole dish. Arrange a layer of onions over the olive oil. Add a layer of tomatoes and a layer of potatoes. Place the mussels in their shells over the potatoes in a single layer. Salt and pepper the mussels to taste.
5. 5
   Combine the cheese, bread crumbs, and parsley together in a small bowl. Spread some of the mixture over the mussels. Continue making layers of onion, tomatoes, potatoes, and mussels and spread some of the cheese/bread crumb mixture over each mussel layer.
6. 6
   Pour the mussel liquid along the side of the pan. Pour the beaten egg over the top of the casserole.
7. 7
   Bake uncovered until the potatoes are browned, approximately 45 minutes. Use a spoon to scoop and serve.