Mussel and Potato Stew Recipe
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"This recipe has an Italian coastal flavor. It's a good first course. Serve with a rustic bread."
Original recipe yield: 10 servings.
- Prep Time:
- 30 Minutes
- Cook Time:
- 45 Minutes
- Ready In:
- 1 Hour 15 Minutes
- Servings:
- 10
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Mussel and Potato Stew 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
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Mussel and Potato Stew 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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