Mussel and Potato Stew Recipe

Ingredients
<br>- 2 pounds Yukon Gold potatoes, peeled and cubed
<br>- 1/2 pound broccoli rabe, thick stems peeled
<br>- 1/2 cup olive oil
<br>- 4 anchovy filets, rinsed and chopped
<br>- 4 cloves garlic, minced
<br>- 2 1/2 pounds mussels, cleaned and debearded
<br>- 2 tablespoons chopped fresh parsley
<br>- 1/2 cup water
<br>- salt to taste
<br><p></p>Directions
<br>step 1: In a medium saucepan, cover the potatoes with cold water.  Add salt, and bring to a boil.  Cook until tender, about 15 minutes.  Drain.
<br>step 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.
<br>step 3: 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.
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Ingredients
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 1/2 pound broccoli rabe, thick stems peeled
- 1/2 cup olive oil
- 4 anchovy filets, rinsed and chopped
- 4 cloves garlic, minced
- 2 1/2 pounds mussels, cleaned and debearded
- 2 tablespoons chopped fresh parsley
- 1/2 cup water
- salt to taste

Directions
step 1: In a medium saucepan, cover the potatoes with cold water. Add salt, and bring to a boil. Cook until tender, about 15 minutes. Drain.
step 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.
step 3: 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.

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