How to Make Mussel and Potato Stew - A Step-by-Step Guide

Mussel and Potato Stew is a hearty and delicious dish that is perfect for a cozy night in. This simple and comforting stew is filled with the flavors of the sea and the earth, making it a true comfort food. With its combination of tender mussels and creamy potatoes, this stew is sure to satisfy even the heartiest of appetites.

One of the best things about this recipe is that it is incredibly easy to make. With just a few simple ingredients and minimal preparation, you can have a delic...

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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

Information

  • Prep Time: 30 mins
  • Cook Time: 45 mins
  • Total Time: 1 hr 15 mins
  • Servings: 10
  • Yield: 10 servings

  • 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.
  • Nutrition

    199 cal.

    • Total Fat: 11g
    • Saturated Fat: 2g
    • Cholesterol: 10mg
    • Sodium: 121mg
    • Total Carbohydrate: 19g
    • Dietary Fiber: 2g
    • Total Sugars: 1g
    • Protein: 7g
    • Vitamin C: 25mg
    • Calcium: 30mg
    • Iron: 4mg
    • Potassium: 101mg