4 Italian tomatoes, seeds removed, cut into thin strips
2 lb (1 kg) mussels, cleaned
Juice of 1 lemon
1/4 cup (60 ml) flat-leaf parsley, chopped
Salt and pepper
With the rack in the middle position, preheat the oven to 240°C (475°F). Line a baking pan with aluminum foil.
In a bowl, coat the potatoes with the oil. Season with salt and pepper. Place the potatoes on the pan and add the chicken broth. Bake until the potatoes are tender, 20 to 25 minutes. Remove from the oven and turn the potatoes.
Set the oven to broil.
Place the mussels and tomatoes on the potatoes and return the pan to the oven until the mussels open, 4 to 5 minutes.
Remove the pan from the oven and sprinkle the mussels and vegetables with the lemon juice and parsley. Adjust the seasoning.
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