Mussel and Potato Stew Recipe

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Bella Published: December 10, 2020 Modified: May 31, 2021

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.

Preparation: 30 minutes
Cooking: 45 minutes
Total: 1 hour 15 minutes



  • 2lbsYukon Gold potatoes,peeled and cubed
  • ½lbbroccoli rabe,thick stems peeled
  • ½cupolive oil
  • 4anchovy fillets,rinsed and chopped
  • 4garlic cloves,minced
  • lbsmussels,cleaned and debearded
  • 2tbspfresh parsley,chopped
  • ½cupwater
  • salt,to taste


  1. 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.

  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.

  4. 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.


  • 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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