Mussel and Potato Stew

SUBMITTED BY: Christine L. PHOTO BY: Allrecipes

"This recipe has an Italian coastal flavor. It's a good first course. Serve with a rustic bread."

PREP TIME	30 Min
COOK TIME	45 Min
READY IN	1 Hr 15 Min

SERVINGS & SCALING

Original recipe yield: 10 servings

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INGREDIENTS

2 pounds Yukon Gold potatoes, peeled and cubed
1/2 pound broccoli rabe, thick stems peeled
1/2 cup olive oil
4 anchovy filets, rinsed and chopped
4 cloves garlic, minced
2 1/2 pounds mussels, cleaned and debearded
2 tablespoons chopped fresh parsley
1/2 cup water
salt to taste

READ REVIEWS (7)

DIRECTIONS

In a medium saucepan, cover the potatoes with cold water. Add salt, and bring to a boil. Cook until tender, about 15 minutes. Drain.
Bring a saucepan of salted water to a boil. Add the broccoli rabe, and cook until just tender; it should be bright green. Drain well, and cut into 2 inch lengths.
Combine the oil, anchovies, and garlic in a large, deep skillet. Cook over high heat, mashing the anchovies, for about 1 minute. Spread the mussels in the skillet, top with the potatoes, broccoli rabe, and chopped parsley. Add 1/2 cup water, and season with salt. Cover, and cook until mussels are open. Serve.

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REVIEWS

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Reviewed on Aug. 23, 2007 by Jessica

Excellent... couldn't stop eating! I made a few little changes, that I think really enhanced the flavor. I changed the 1/2 cup of water to 1/2 cup of chicken broth. I added some white wine after adding the broth, probably about 1/4C - 1/2C. I also added some crushed red pepper. After the musssels opened, I turned the heat down and let it simmer for a while so the potatoes and mussels would absorb the broth/wine flavor. Can't wait to make it again!

1 user found this review helpful

Reviewed on Oct. 24, 2004 by COURTANDCHRIS

This meal is great w/ a loaf of french bread and friends. I added onions to the anchovy, garlic, and olive oil.

1 user found this review helpful

Reviewed on Aug. 29, 2002 by ERLENSTAR

I made a half recipe of this, and substituted white wine for the added water at the end. Quite tasty, and very simple to make. I'd consider adding some fresh dill or fennel next time.

1 user found this review helpful

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NUTRITION INFORMATION

Servings Per Recipe: 10

Amount Per Serving

Calories: 196

Total Fat: 11.3g
Cholesterol: 10mg
Sodium: 84mg
Total Carbs: 18.3g
Dietary Fiber: 1.5g
Protein: 6.4g

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