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1
Preheat the oven to 375u00b0F
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2
Scrub and rinse the mussels well. Pull away the beards and discard them. Throw away any mussels that have cracked shells. Put the mussels in a saute pan, add the wine, cover the pot and steam them until the shells begin to open. Drain and strain the liquid through cheesecloth over a colander in a bowl. Save the liquid.
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3
Remove the top shell of each mussel but leave the mussel in the bottom shell. Set them aside.
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4
Spread the olive oil in an earthenware casserole dish. Arrange a layer of onions over the olive oil. Add a layer of tomatoes and a layer of potatoes. Place the mussels in their shells over the potatoes in a single layer. Salt and pepper the mussels to taste.
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5
Combine the cheese, bread crumbs, and parsley together in a small bowl. Spread some of the mixture over the mussels. Continue making layers of onion, tomatoes, potatoes, and mussels and spread some of the cheese/bread crumb mixture over each mussel layer.
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6
Pour the mussel liquid along the side of the pan. Pour the beaten egg over the top of the casserole.
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7
Bake uncovered until the potatoes are browned, approximately 45 minutes. Use a spoon to scoop and serve.
