Recipe by Christine L.
"This recipe has an Italian coastal flavor. It's a good first course. Serve with a rustic bread."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
Yukon Gold potatoes, peeled and cubed
broccoli rabe, thick stems peeled
anchovy filets, rinsed and chopped
2 1/2 pounds
mussels, cleaned and debearded
chopped fresh parsley
salt to taste
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!
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.
This meal is great w/ a loaf of french bread and friends. I added onions to the anchovy, garlic, and olive oil.
This was ok, but wasn't that great. Adding chicken stock and wine did improve the flavour, but it didn't feel like a proper stew.
I love Mussels and I love broccoli, but together they just didn't seem right.
Great dish for Spring and Summer. Nice, mild flavor and great mix of colors for plating on the table. I cut the brocolli stems at about 2 inches long, would cut at 1 inch next time for easier eating.
The mussels were delicate, the potatoes tender and sweet, and the broccoli rabe added a tinge of sharpness to the stew. Delicious!
Lovely dish. Switched out the water for chicken broth as reccomended by Jessica, and was thoroughly pleased. I admit that I cheated on the mussels and bought some five minute boil-in-th-bag ones in a garlic and herb sauce, but this only added to the flavour! In the end I did this as more of a broth than a stew. Potatoes came out lovely. Thanks for the recipe, Christine!
* Percent Daily Values are based on a 2,000 calorie diet.
Mussel and Potato Stew
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 199
** Calories from Fat: 102
End summer with a bang with festive Labor Day recipes.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make a simple, flavorful vegetable and sausage stew.
See how to make a chicken stew loaded with mixed veggies, herbs, and spices.
Chef John reveals the tricks to making perfect potato gnocchi.