Chilean Swiss chard, mussel and golden potato chupe with merkén bread crust

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Grease a medium baking dish with a little of the vegetable oil.

2. 2

   Cut 400 g of the potatoes into medium cubes and the remaining 300 g into pieces for mash. Cook them separately in salted water until tender, about 12 to 15 minutes. Drain well.

3. 3

   Make a rustic mash with the 300 g of potatoes for mashing, mixing them with 20 g butter, 150 ml milk, a pinch of salt, and pepper. Set aside.

4. 4

   In a large skillet, heat 1 tablespoon vegetable oil and 10 g butter over medium heat. Brown the cooked potato cubes for 6 to 8 minutes until lightly golden. Season with a little salt, pepper, and 1/2 teaspoon merkén. Set aside.

5. 5

   In the same skillet, add the onion and cook for 5 minutes. Stir in the garlic, cumin, oregano, sweet paprika, and half of the remaining merkén. Cook 1 more minute to release the aromas.

6. 6

   Add the chopped Swiss chard and sauté for 3 to 4 minutes until softened. Add the corn kernels and cook 2 minutes more.

7. 7

   Add the mussels and deglaze with the white wine. Cook for 2 minutes until the alcohol partially evaporates.

8. 8

   Pour in the hot stock, remaining milk, and cream. Cook over medium-low heat for 5 minutes. Then add the reserved mashed potatoes and stir until you have a creamy, thick base. Adjust with salt and pepper.

9. 9

   Fold in the reserved golden potatoes and half of the parsley. Mix gently so the cubes keep their shape.

10. 10

    Transfer the mixture to the greased baking dish. Top with queso chanco and then the marraqueta crumbs. Scatter the remaining 10 g butter in small pieces on top, along with the rest of the merkén and a few drops of the remaining oil.

11. 11

    Bake at 200 °C / 400 °F for 20 to 25 minutes, until the top is golden and bubbling.

12. 12

    Remove from the oven, let rest for 8 minutes, and finish with the remaining parsley before serving.