Greek mussel and potato stew
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Olive oil |
| 2 | mediums | Onions, chopped |
| 2 | Garlic cloves, thinly sliced | |
| 2 | mediums | Russet potatoes, peeled, cut into 1/2-inch cubes |
| 3 | mediums | Tomatoes, peeled, seeded, diced |
| 1 | Carrot, thinly sliced | |
| 1¼ | cup | Water |
| 3 | tablespoons | Chopped fresh Italian parsley |
| 20 | Mussels, scrubbed, | |
| Debearded | ||
Directions
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