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Mussel and Potato Stew

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Mussel and Potato Stew

Directions

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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
  • Methods :

  • 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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