Mussel and Potato Stew

Broccoli rabe is delicious, and here is a great way to use it. In this recipe broccoli rabe is combined with anchovy fillets, yellow potatoes, garlic, and mussels for a lovely Mediterranean-style stew.

• Preparation Time: 30 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 15 mins
• Calories: 199 Calories

Ingredients

• ½ cup water
• ½ cup olive oil
• salt to taste
• 2 tablespoons chopped fresh parsley
• 4 cloves garlic, minced
• 2 pounds Yukon Gold potatoes, peeled and cubed
• ½ pound broccoli rabe, thick stems peeled
• 4 anchovy filets, rinsed and chopped
• 2 ½ pounds mussels, cleaned and debearded

Recipe Instructions

Step 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.

Step 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 2 inch lengths.

Step 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.