MUSSEL AND POTATO STEW

Mussel and Potato Stew image

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

Provided by Bob Cody

Categories Soups, Stews and Chili Recipes Stews Seafood

Time 1h15m

Yield 10

Number Of Ingredients 9

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Ingredients

2 pounds Yukon Gold potatoes, peeled and cubed
½ pound broccoli rabe, thick stems peeled
½ cup olive oil
4 anchovy filets, rinsed and chopped
4 cloves garlic, minced
2 ½ pounds mussels, cleaned and debearded
2 tablespoons chopped fresh parsley
½ cup water
salt to taste

Steps:

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.

Nutrition Facts : Calories 198.9 calories, Carbohydrate 18.5 g, Cholesterol 10.3 mg, Fat 11.3 g, Fiber 2.1 g, Protein 6.6 g, SaturatedFat 1.6 g, Sodium 120.6 mg, Sugar 0.6 g