Mussel and potato stew
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Olive oil |
| 2 | mediums | Onions, chopped |
| 2 | Garlic cloves, thinly sliced | |
| 2 | mediums | Potatoes, peeled, cut into 1\" cubes |
| 3 | mediums | Tomatoes, peeled, seeded, diced |
| 1 | Carrot, thinly sliced | |
| 1¼ | cup | Water |
| 3 | tablespoons | Italian parsley, chopped |
| 20 | Mussels, scrubbed, debearded | |
Directions
Heat oil in 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 and cook until potatoes are tender, about 15 minutes. Season with salt & pepper.
Add mussels; cover and simmer until mussels open, about 5 minutes.
Discard any mussels that don't open.
From: Bon Appetit, May 1995, 'The Mediterranean, A Delicious Voyage of Discovery' Typed by: Bob 8-{)
Submitted By ROBERT WHITE On 05-15-95