Mussel and Potato Stew

Mussel and Potato Stew


10 people made this

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

Christine L.

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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