Smoked Mussel and Potato Bake

(SERVES 4)

• 450 g/1 1b potatoes, sliced
• 100 g/4 oz/1 small can smoked mussels
• 225 g/8 oz/1 cup very low-fat soft cheese
• Lemon juice
• 15 ml/1 tbsp skinned chives
• 15 ml/1 tbsp chopped parsley
• Salt and freshly ground black pepper
• 150 ml/ ¼ pt/ 2/3 cup skimmed milk
• 1 egg, beaten
• 50 g/2 oz/ ½ cup Emmental (Swiss) cheese, grated
• A parsley sprig

To Serve:

• Baked Tomatoes with Spring Onions
• Crisp Green Salad

Pare-boil the potatoes in lightly salted water for 4 minutes until almost tender. Drain. Drain the oil from the mussels and roughly chop. Mix with the soft cheese. Layer the potatoes with the cheese mixture, sprinkling each layer of cheese with lemon juice, the herbs and a little salt and pepper. Finish with a layer of potatoes. Beat together the egg and milk and pour over. Sprinkle with the Gruyere. Bake in a preheated oven at 190degree C/375degree F/gas mark 5 for about 45 minutes or until set and golden brown and the potatoes are tender. Garnish with a parsley sprig and serve with Baked Tomatoes with Spring Onions and Crisp Green Salad.