Greek mussel and potato stew

Yield: 4 Servings

Measure Ingredient
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
1¼ cup Water
3 tablespoons Chopped fresh Italian parsley
20 \N Mussels, scrubbed,
\N \N Debearded

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

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