• mussel casserole

Mussel casserole

Mussel casserole – a hearty and warming dinner with boiled potatoes, rice, cheese and Marwi mussels.

1 box of Marwi mussels in garlic sauce
3–4 boiled potatoes
1 egg
½ pack of coffee creamer
1 dl long-grain rice
grated cheese
cottage cheese
salt and black pepper for seasoning

Boil the potatoes and cut into 1 cm thick slices. Boil the rice in salted water until soft. Place the potatoes and rice in the baking dish, packing them tightly next to each another. Place a layer of mussels on top and cover with a layer of cottage cheese. If desired, top the cottage cheese with another, mixed layer of potato slices and rice. Coat the entire dish with a seasoned mixture of the beaten egg and coffee creamer. Bake in the oven at 150 °C. Once the egg has set slightly, cover the dish with more mussels and sprinkle with salt and ground pepper. When the casserole has almost completely set, top with thin slices of cheese or grated cheese. To prevent from burning, you may cover the dish with aluminium foil. The casserole will be ready when the egg has completely set.