How To Make Mussel and Potato Stew
This Italian-inspired mussel and potato stew is a great starter to any meal. It’s easy to do and sure to impress your friends and family.
Serves:
Ingredients
- 2lbsYukon Gold potatoes,peeled and cubed
- ½lbbroccoli rabe,thick stems peeled
- ½cupolive oil
- 4anchovy fillets,rinsed and chopped
- 4garlic cloves,minced
- 2½lbsmussels,cleaned and debearded
- 2tbspfresh parsley,chopped
- ½cupwater
- salt,to taste
Instructions
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In a medium saucepan, cover the potatoes with cold water. Add salt, and bring to a boil. Cook for about 15 minutes or until tender. Drain.
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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.
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Combine the oil, anchovies, and garlic in a large, deep skillet. Cook over high heat, mashing the anchovies, for about 1 minute.
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Spread the mussels in the skillet, top with the potatoes, broccoli rabe, and chopped parsley. Add ½ cup water, and season with salt. Cover, and cook until mussels are open. Serve.
Nutrition
- Calories: 273.26kcal
- Fat: 13.70g
- Saturated Fat: 2.05g
- Monounsaturated Fat: 8.53g
- Polyunsaturated Fat: 1.94g
- Carbohydrates: 21.12g
- Fiber: 2.66g
- Sugar: 0.81g
- Protein: 16.61g
- Cholesterol: 33.11mg
- Sodium: 588.36mg
- Calcium: 72.38mg
- Potassium: 807.12mg
- Iron: 5.88mg
- Vitamin A: 87.53µg
- Vitamin C: 32.91mg
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