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