The Foods of England | Cookbooks | Diary | Index | Magic Menu |
Twitter email Foods of England


Random Page
Cookbooks
Diary
Index
Magic Menu
Really English?
Timeline
English Service
Food Map of England
- Lost Foods
- Accompaniments
- Biscuits
- Breads
- Cakes
- Cheeses
- Classic Meals
- Curry Dishes
- Dairy
- Drinks
- Egg Dishes
- Fish
- Fruit
- Fruits & Vegetables
- Game & Offal
- Meat & Meat Dishes
- Pastries and Pies
- Pot Meals
- Poultry
- Preserves & Jams
- Puddings & Sweets
- Sauces
- Sausages
- Scones
- Soups
- Sweets and Toffee



Porlock Bay Bake

Fish - Shellfish

Alternate layers of cooked mussels and sliced potato, topped with potato and breadcrumbs. Baked (J.Salmon)


The original source of this receipt isn't known. Can you help? editor@foodsofengland.co.uk

Ingredients
3oz butter
1 medium diced onion
½ pint dry wine
1 bay leaf
3 sprigs thyme
3lbs mussels (scrubbed, cleaned and checked)
1½lbs cooked thinly sliced potatoes
salt and pepper
2oz fresh white breadcrumbs
2oz finely grated cheddar cheese

Method
Butter an ovenproof dish. Melt 1oz butter in a large pan and fry the onion for 5 - 10 minutes over a medium heat until softened but not browned. Add the bay leaf and thyme, stir well. Add the wine, stir and bring to the boil. Add the mussels and cook for 5 minutes or until all the mussel shells have opened. Remove the mussels with a slotted spoon and drain. Take the mussels out of their shells. Place a layer of sliced potatoes on the base of the dish. Season lightly with salt and pepper. Dot with a little butter. Add a layer of mussels. Repeat stages 9 to 12 ending with a layer of potatoes. Strain the mussel liquor over the potatoes. In a mixing bowl mix together the breadcrumbs and the cheese. Sprinkle the mixture over the potatoes. Dot with plenty of butter. Bake at 190C / gas 5 for about 20 minutes or until the topping is crisp, browned and bubbling.




Sitemap - This page updated 02/10/2016 - Copyright © Glyn Hughes 2016


  BUILT WITH WHIMBERRY  

matrixstats