Mussel and Potato Stew

Directions

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.