Mussel and Potato Stew

Mussel and Potato Stew


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


1 h 15 m servings 199 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 199 kcal
  • 10%
  • Fat:
  • 11.3 g
  • 17%
  • Carbs:
  • 18.5g
  • 6%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 121 mg
  • 5%

Based on a 2,000 calorie diet

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  • Prep

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  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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  1. 10 Ratings


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 a...

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

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 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 ea...

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...