Mussel and Potato Stew

    40 mins

    This recipe has an Italian coastal flavour. It's a good first course. Serve with a rustic bread.

    10 people made this

    Serves: 10 

    • 900g Yukon Gold potatoes, peeled and cubed
    • 230g broccoli rabe, thick stems peeled
    • 1/2 cup (125ml) olive oil
    • 4 anchovy filets, rinsed and chopped
    • 4 cloves garlic, minced
    • 2kg mussels, cleaned and debearded
    • 2 tablespoons chopped fresh parsley
    • 1/2 cup (125ml) water
    • salt to taste

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    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.
    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 5cm lengths.
    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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    Reviews in English (8)


    Excellent... couldn't stop eating! I made a few little changes, that I think really enhanced the flavor. I changed the 1/2 cup of water to 1/2 cup of chicken broth. I added some white wine after adding the broth, probably about 1/4C - 1/2C. I also added some crushed red pepper. After the musssels opened, I turned the heat down and let it simmer for a while so the potatoes and mussels would absorb the broth/wine flavor. Can't wait to make it again!  -  23 Aug 2007  (Review from Allrecipes US | Canada)


    This meal is great w/ a loaf of french bread and friends. I added onions to the anchovy, garlic, and olive oil.  -  24 Oct 2004  (Review from Allrecipes US | Canada)


    I made a half recipe of this, and substituted white wine for the added water at the end. Quite tasty, and very simple to make. I'd consider adding some fresh dill or fennel next time.  -  24 May 2000  (Review from Allrecipes US | Canada)