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1
Preheat the oven to 375.
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2
Place the mussels in a deep skillet and add 3 tablespoons of water.
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3
Cook over moderately high heat, stirring frequently.
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4
As the mussels just open, transfer them to a large platter with a slotted spoon.
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5
(They will continue cooking later.)
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6
Strain the liquid through a sieve lined with several layers of dampened cheesecloth and reserve.
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7
(You should have about 1/4 cup of liquid.)
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8
Remove the mussels from their shells.
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9
Heat 2 tablespoons of the olive oil in a large nonreactive skillet.
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10
Add half of the sliced onions and all of the garlic and cook over low heat until softened but not browned, about 7 minutes.
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11
Add the tomatoes, raise the heat to moderate and cook until they have cooked down to a thick sauce, about 10 minutes.
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12
Meanwhile, bring a medium sauce-pan of water to a rolling boil.
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13
Add the potato slices and cook until just tender, 7 to 10 minutes.
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14
Drain well.
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15
Brush the bottom of a deep 2-quart ceramic baking dish with 1 tablespoon of the olive oil.
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16
Spread one-third of the tomato sauce over the bottom.
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17
Top with half of the remaining raw onions followed by half of the mussels, zucchini slices and potatoes.
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18
Sprinkle with one half of the parsley, basil, oregano, 1 tablespoon of the olive oil and salt and pepper.
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19
Cover with another third of the tomato sauce and repeat the layering with the remaining ingredients, ending with the tomato sauce.
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20
Sprinkle the bread crumbs, grated cheese and the remaining olive oil over the top.
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21
In a small bowl, combine the reserved mussel liquid with 1/4 cup of hot water.
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22
Pour the liquid gently down the side of the baking dish to keep the vegetables from sticking.
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23
Cover the dish with a double layer of aluminum foil and bake for about 1 hour, or until the potatoes are very tender; remove the foil during the last 15 minutes to brown the top.
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24
Let cool slightly, then serve hot or at room temperature.
