Mussel And Potato Stew

Ingredients

• Servings: 10
• 2 pounds yukon gold potatoes, peeled and cubed
• 1/2 pound broccoli rabe, thick stems peeled
• 1/2 cup olive oil
• 4 anchovy filets, rinsed and chopped
• 4 cloves garlic, minced
• 2 1/2 pounds mussels, cleaned and debearded
• 2 tablespoons chopped fresh parsley
• 1/2 cup water
• salt to taste

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• in a medium saucepan, cover the potatoes with cold water. add salt, and bring to a boil. cook until tender, about 15 minutes. drain.
• bring a saucepan of salted water to a boil. add the broccoli rabe, and cook until just tender; it should be bright green. drain well, and cut into 2 inch lengths.
• combine the oil, anchovies, and garlic in a large, deep skillet. cook over high heat, mashing the anchovies, for about 1 minute. spread the mussels in the skillet, top with the potatoes, broccoli rabe, and chopped parsley. add 1/2 cup water, and season with salt. cover, and cook until mussels are open. serve.