Potatoes with Mussels
- 1 kg of potatoes
- 2 or 3 medium sized cans of mussels in brine
- white wine
- 1 small onion
- bay leaf
- parsley
- oil and salt.

In a casserole dish, fry the finely diced onion in olive oil. When it starts to brown, add the peeled and finely chopped potatoes. Lightly fry with a dash of white wine, salt and a bay leaf; cover with boiling water and leave on the heat until ready. Add the mussels and cook briefly. Sprinkle diced parsley on top.
[printable version]

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