Mussel and Potato Stew recipe
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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
Nutrition Info
- 198.9 caloriescarbohydrate: 18.5 gcholesterol: 10.3 mgfat: 11.3 gfiber: 2.1 gprotein: 6.6 gsaturatedFat: 1.6 gservingSize: -sodium: 120.6 mgsugar: 0.6 gtransFat: : -unsaturatedFat: : -
Directions Mussel and Potato Stew
Directions
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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.