Name: Mussel and Potato Stew Recipe
Prep time: 30 min
Cook time: 45 min
Yield: 10
Ingredients: 2 lbs yukon gold potatoes; ½ lb broccoli rabe; ½ cup olive oil; 4 anchovy fillets; 4 garlic cloves; 2½ lbs mussels; 2 tbsp Fresh Parsley; ½ cup water; salt

Mussel and Potato Stew Recipe

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

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

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.
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 ½ cup water, and season with salt. Cover, and cook until mussels are open. Serve.