Mussel and Potato Stew Recipe - Allrecipes.com
Mussel and Potato Stew Recipe
  • READY IN hrs

Mussel and Potato Stew

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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  • PREP

    30 mins
  • COOK

    45 mins
  • READY IN

    1 hr 15 mins

Directions

  1. In a medium saucepan, cover the potatoes with cold water. Add salt, and bring to a boil. Cook until tender, about 15 minutes. Drain.
  2. 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.
  3. 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 More Reviews

Most Helpful Positive Review
Aug 23, 2007

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!

 
Most Helpful Critical Review
Aug 29, 2002

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.

 

10 Ratings

Oct 24, 2004

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

 
Mar 12, 2008

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.

 
Apr 13, 2007

I love Mussels and I love broccoli, but together they just didn't seem right.

 
Apr 13, 2007

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.

 
Apr 13, 2007

The mussels were delicate, the potatoes tender and sweet, and the broccoli rabe added a tinge of sharpness to the stew. Delicious!

 
Nov 18, 2013

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!

 

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Nutrition

  • Calories
  • 199 kcal
  • 10%
  • Carbohydrates
  • 18.5 g
  • 6%
  • Cholesterol
  • 10 mg
  • 3%
  • Fat
  • 11.3 g
  • 17%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 6.6 g
  • 13%
  • Sodium
  • 121 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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