Yield: 4 Servings
|¼ cup||Olive oil|
|2 mediums||Onions, chopped|
|2 \N||Garlic cloves, thinly sliced|
|2 mediums||Russet potatoes, peeled, cut into 1/2-inch cubes|
|3 mediums||Tomatoes, peeled, seeded, diced|
|1 \N||Carrot, thinly sliced|
|3 tablespoons||Chopped fresh Italian parsley|
|20 \N||Mussels, scrubbed,|
Heat oil in heavy large saucepan over medium heat. Add onions and garlic; saute until soft, about 7 minutes. Add potatoes, tomatoes and carrot.
Reduce heat; simmer until thick, stirring often, about 12 minutes. Add water and parsley. Bring to simmer. Cover; cook until potatoes are tender, about 15 minutes. Season with salt and pepper.
Add mussels. Cover; simmer until mussels open, about 5 minutes. Discard any that do not open.
Bon Appetit May 1995
Posted to MM-Recipes Digest by Julie Bertholf <jewel1@...> on Apr 06, 1998