Recipe Info.
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Published
December 11th, 2008
Mussel and Potato Stew
INGREDIENTS
- 910 g Yukon Gold potatoes, peeled and cubed
- 225 g broccoli rabe, thick stems peeled
- 120 ml olive oil
- 4 anchovy filets, rinsed and chopped
- 4 cloves garlic, minced
- 1135 g mussels, cleaned and debearded
- 8 g chopped fresh parsley
- 120 ml water
- salt to taste
DIRECTIONS
- 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.