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Mussel and Potato Stew recipe |
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10 servings
Ingredients:
2 pounds Yukon Gold potatoes, peeled and cubed1/2 pound broccoli rabe, thick stems peeled1/2 cup olive oil4 anchovy filets, rinsed and chopped4 cloves garlic, minced2 1/2 pounds mussels, cleaned and debearded2 tablespoons chopped fresh parsley1/2 cup water salt to taste
Instructions:
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.
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