Mussel and Potato Stew recipe

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Ingredients

2 pounds Yukon Gold potatoes, peeled and cubed
½ pound broccoli rabe, thick stems peeled
½ cup olive oil
4 anchovy filets, rinsed and chopped
4 cloves garlic, minced
2 ½ pounds mussels, cleaned and debearded
2 tablespoons chopped fresh parsley
½ cup water
salt to taste

Nutrition Info

198.9 calories
carbohydrate: 18.5 g
cholesterol: 10.3 mg
fat: 11.3 g
fiber: 2.1 g
protein: 6.6 g
saturatedFat: 1.6 g
servingSize: -
sodium: 120.6 mg
sugar: 0.6 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

10 servings

Recipe Note

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

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