Best Mussels With Potatoes And Olives Recipes

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MUSSELS WITH POTATOES AND OLIVES



Mussels With Potatoes and Olives image

These are served in a Mediterranean spiced tomato sauce. I like to drain the diced tomatoes, then puree and add to the drained tomato liquid so that it is smooth, not chunky.

Provided by threeovens

Categories     Mussels

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

2 large yukon gold potatoes, peeled and cut into 1-inch chunks
2 tablespoons olive oil
1 medium onion, sliced
4 garlic cloves, sliced
1/2 teaspoon paprika
1 pinch ground allspice
1 pinch ground cayenne pepper
kosher salt
14 1/2 ounces diced tomatoes
2 lbs mussels, scrubbed
2/3 cup green olives, halved
1/2 cup fresh parsley, rough chop

Steps:

  • Boil potatoes, in water, until tender or cover by 1/2 inch with water and microwave, covered, 6 minutes.
  • Heat oil, in a Dutch oven, over medium high heat; add onion and garlic and cook until onion is golden, about 5 to 6 minutes.
  • Stir in potatoes, season with paprika, allspice, cayenne, 1 1/2 teaspoons salt and cook 2 to 3 minutes.
  • Add one cup water and tomatoes, simmer, covered, 10 minutes.
  • Add mussels, olives, and parsley, cover and cook until shells open, about 4 to 5 minutes.

Nutrition Facts : Calories 399.1, Fat 15.7, SaturatedFat 2.4, Cholesterol 63.7, Sodium 1230.8, Carbohydrate 35.2, Fiber 4.3, Sugar 5.9, Protein 30.2

MUSSELS WITH POTATOES AND SPINACH



Mussels with Potatoes and Spinach image

Categories     Potato     Appetizer     Steam     Quick & Easy     Mussel     Spinach     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 2

Number Of Ingredients 5

1 lb small red boiling potatoes
3 tablespoons olive oil
1 tablespoon minced garlic
2 lb mussels (preferably cultivated), cleaned and beards removed
1/2 lb baby spinach, trimmed

Steps:

  • Simmer potatoes in enough salted water to cover by 1 inch until just tender, about 15 minutes. Drain and rinse under cold water until cool enough to handle. Pat dry and cut in half (quarter larger potatoes).
  • Heat 2 tablespoons oil in a large heavy skillet over moderately high heat until hot but not smoking, then sauté potatoes with salt to taste, turning occasionally, until golden brown, about 10 minutes.
  • While potatoes are saut ing, cook garlic in remaining tablespoon oil in a 5- to 6-quart pot over moderately high heat, stirring, until fragrant.
  • Stir in mussels and 1/4 cup water and cook, covered, until mussels are opened, 3 to 5 minutes. (Discard any unopened ones.)
  • Add spinach to potatoes, tossing until just wilted. Serve potatoes and spinach with mussels.

MUSSELS WITH POTATOES AND RED PEPPER



Mussels With Potatoes and Red Pepper image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

1/4 medium onion, roughly chopped
1 large red bell pepper (1/2 roughly chopped, 1/2 thinly sliced)
1 small tomato, roughly chopped
1/2 cup packed fresh cilantro, plus more for topping
2 cloves garlic
Pinch of red pepper flakes
2 tablespoons extra-virgin olive oil
1/2 pound baby red-skinned potatoes, thinly sliced
1/2 cup dry white wine
Kosher salt
3 pounds mussels, scrubbed and debearded
Juice of 1/2 lemon

Steps:

  • Pulse the onion, chopped bell pepper, tomato, cilantro, garlic and red pepper flakes in a food processor until finely chopped.
  • Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the chopped vegetable mixture and the potatoes and cook, stirring frequently, until the vegetable mixture looks dry, 10 to 12 minutes. Add the white wine and cook, stirring, until almost evaporated, about 2 minutes. Add 1 1/2 cups water and 1/4 teaspoon salt; bring to a simmer, cover and cook until the potatoes are tender, 8 to 10 minutes.
  • Add the mussels and sliced bell pepper and stir. Bring to a simmer, cover and cook until the mussels open, 5 to 7 minutes. (Discard any mussels that don't open.) Stir in the lemon juice and sprinkle with cilantro. Divide among bowls.
  • Per serving: Calories 309; Fat 12 g (Saturated 2 g); Cholesterol 54 mg; Sodium 677 mg; Carbohydrate 23 g; Fiber 2 g; Protein 25 g

Nutrition Facts : Calories 309 calorie, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 54 milligrams, Sodium 677 milligrams, Carbohydrate 23 grams, Fiber 2 grams, Protein 25 grams

MUSSELS WITH POTATO AND GARLIC



Mussels With Potato and Garlic image

Mussels are so tasty that they require very little embellishment. Here they are partnered with garlic potatoes and herbs to give a gutsy low-fat treat. It is important not to boil the mussels too much or they will become tough. Add a splash of cream at the last moment for extra luxury. From "Gourmet Ireland" by Paul and Jeanne Rankin.

Provided by Chef Kate

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

3 1/2 lbs live mussels
1 cup water (scant)
1/4 cup dry white wine
1 sprig fresh thyme
1 sprig fresh parsley
3 garlic cloves, sliced
4 ounces leeks, thinly sliced
14 ounces potatoes, peeled, cut into 1/2-inch dice
1 tablespoon chopped fresh parsley
fresh ground black pepper

Steps:

  • Wash the mussels in plenty of cold water, pulling away the hairy beards as you go. Discard any that are not closed or do not close when tapped sharply with a knife. Bring the water and white wine to a boil in a large pan.
  • Add the herb sprigs and garlic and simmer for 1 minute.
  • Add the mussels, bring to a vigorous boil and cook for 4 to 5 minutes, or until they have all opened.
  • Discard any mussels that have not opened. Immediately drain into a colander, catching all the juices in a bowl underneath.
  • Strain the juices through a fine sieve into a clean pan and add the leeks and potatoes. Cook over medium heat for about 7 minutes, or until the potatoes are tender.
  • While the potatoes are cooking, pull the mussels from their shells. Save a few of the shells for garnish.
  • To serve, add the mussels and chopped parsley to the potato broth and warm thoroughly. Check and adjust the seasoning to taste. Serve in warmed bowls garnished with a few nice shells.

Nutrition Facts : Calories 451.9, Fat 9.1, SaturatedFat 1.7, Cholesterol 111.4, Sodium 1152.6, Carbohydrate 37.2, Fiber 2.8, Sugar 2, Protein 50

MUSSELS WITH ROASTED POTATOES



Mussels with Roasted Potatoes image

Categories     Potato     Shellfish     Roast     Quick & Easy     Lunch     Mussel     White Wine     Simmer     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 first-course or light-lunch servings

Number Of Ingredients 10

4 large Yukon Gold or russet (baking) potatoes (2 pounds total)
6 tablespoons extra-virgin olive oil
1/2 tablespoon kosher salt
1/3 cup finely chopped shallot
3 garlic cloves, minced
Rounded 1/4 teaspoon dried hot red pepper flakes
1 cup dry white wine
3/4 cup water
2 pounds mussels (preferably cultivated), scrubbed well and beards removed
3 tablespoons chopped fresh parsley

Steps:

  • Preheat oven to 450°F.
  • Halve potatoes lengthwise and trim a 1/4-inch-thick slice from side opposite cut side of each potato half to form 8 flat slabs (1/2 to 3/4 inch thick). Discard trimmings, then coat potato slabs with 2 tablespoons oil and sprinkle with all of salt. Arrange in 1 layer in a large shallow baking pan (1 inch deep) and roast in middle of oven, turning over once halfway through roasting, until golden brown and tender, 25 to 30 minutes total.
  • Shortly before potatoes are done, cook shallot, garlic, and red pepper flakes in 2 tablespoons oil in a deep 12-inch heavy skillet over moderate heat, stirring, until softened, about 3 minutes. Add wine and water and bring to a simmer. Add mussels and cook, covered, over moderately high heat until they just open wide, checking frequently after 3 minutes and transferring opened mussels to a bowl. Discard any mussels that remain unopened after 6 minutes.
  • Whisk parsley and remaining 2 tablespoons oil into mussel broth and season with salt and pepper.
  • Divide potatoes among 4 shallow bowls and top with mussels and broth.

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