GREEK MUSSEL AND POTATO STEW

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Greek Mussel and Potato Stew image

Categories     Soup/Stew     Potato     Shellfish     Stew     Quick & Easy     Mussel     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

1/4 cup olive oil
2 medium onions, chopped
2 garlic cloves, thinly sliced
2 medium russet potatoes, peeled, cut into 1/2-inch cubes
3 medium tomatoes, peeled, seeded, diced
1 carrot, thinly sliced
1 1/4 cups water
3 tablespoons chopped fresh Italian parsley
20 mussels, scrubbed, debearded

Steps:

  • Heat oil in heavy large saucepan over medium heat. Add onions and garlic; sauté until soft, about 7 minutes. Add potatoes, tomatoes and carrot. Reduce heat; simmer until thick, stirring often, about 12 minutes. Add water and parsley. Bring to simmer. Cover; cook until potatoes are tender, about 15 minutes. Season with salt and pepper.
  • Add mussels. Cover; simmer until mussels open, about 5 minutes. Discard any that do not open.

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