Mussel and Potato Stew7 Reviews
- Prep: 30 min
- Cook: 45 min
- Ready In: 1 hr 15 min
“This recipe has an Italian coastal flavor. It's a good first course. Serve with a rustic bread.” - by Christine L.
Original recipe yields 10 servings
- 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.
Amount Per Serving (10 total)
- 199 cal
- 11.3 g
- 18.5 g
Based on a 2,000 calorie diet
Reviews (7)Rate This Recipe
"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 a..." See moredding 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!"
"This meal is great w/ a loaf of french bread and friends. I added onions to the anchovy, garlic, and olive oil...." See more"
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