Search thousands of recipes reviewed by home cooks like you.

Mussel and Potato Stew

Mussel and Potato Stew

  • Prep

    30 m
  • Cook

    45 m
  • Ready In

    1 h 15 m
Christine L.

Christine L.

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

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 10 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • 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

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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Jessica
15

Jessica

8/23/2007

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!

COURTANDCHRIS
5

COURTANDCHRIS

10/24/2004

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

ERLENSTAR
4

ERLENSTAR

8/29/2002

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.

Similar recipes