Rice, Potatoes and Mussels (Riso Patate e Cozze) by Jenny Nassopoulos

Rice, Potatoes and Mussels (Riso, Patate e Cozze) by Jenny
Nassopoulos

5-6 Ripe Red Tomatoes
10 Potatoes sliced in circles thin
1.5 pound mussels
1 cup parboiled rice, preferable yellow
1 bunch parsley
grated Romano cheese
garlic
olive oil or canola oil
salt and pepper

In a 12 inch round pan, start with grated tomato, add minced garlic
salt and pepper and some cheese.

Lay one layer of finely sliced potatoes.  Add cleaned open mussels. 
Garnish mussels with garlic, parsley tomato, salt, pepper and oil.  

Finish dish with one more layer of potatoes.  Add parsley, tomato,
salt, pepper, cheese.  

Preheat oven to 375 degrees.  

Add water to about the ½ of the height of the pan.  Place pan on
stove on high to allow for a boil.  Remove and place in the oven for
about 45 minutes or when the potatoes are browned.