- 2 kg of mussels

- 1 tbsp olive oil

- 2 shallots, finely chopped

- 2 tbsp corn flour

- ½ kg of potatoes

- 3 cups of organic milk

- 2 bay leaves

- pinch of salt

- pinch of pepper

- handful of fresh thyme

- ½ slice of bread

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Put the clams in water with salt andwash them well. Repeat the process several times, each time in fresh water.Discard the ones that open. Put the well-washed clams into a large pot. Add acup of water. Cover with a lid and cook them for about 10 minutes until theyopen. Discard any that did not open during cooking. Remove the clams from theirshells, put them in the pot and set them aside. Leave a few shells for laterfor garnish.

Chop the shallots and fry them in oil in a large pan until golden. Then add the flour and fry them again until golden. Drain the clams. Pour in the clam broth and milk. Toss in the thyme and bay leaves. Peel and cut the potatoes into small cubes and add them to the pan. Cook everything on low heat covered until soft. Add the sliced clams and stir. Transfer the dish to a bowl or deep plate and add the previously set aside shells on top.

Cut half a slice of bread into cubes and fry on a dry pan. Once the cubes are browned, sprinkle the dish with them.

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