Mussel and Potato Stew

  • Recipe By
  • Published Jun 19th
  • Ready In1h 15m
  • Servings10
  • Calories199
This recipe has an Italian coastal flavor. It's a good first course. Serve with a rustic bread.

Mussel and Potato Stew Ingredients

The following are the ingredients needed to make delicious Mussel and Potato Stew for 10 servings:

  • 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

Mussel and Potato Stew Cooking Instructions

  • Prep30m
  • Cook45m
  • Ready In1h 15m

To cook Mussel and Potato Stew, you need about 30 minutes of preparation time. The time needed to cook this Mussel and Potato Stew is about 45 minutes , and you can serve your Mussel and Potato Stew within 1 hour 15 minutes . The following are the steps to cook Mussel and Potato Stew easily:

  1. 1 In a medium saucepan, cover the potatoes with cold water. Add salt, and bring to a boil. Cook until tender, about 15 minutes. Drain.
  2. 2 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.
  3. 3 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.

Nutrition Facts

Per Serving: 199 calories; 11.3 grams of fat; 18.5 grams of carbohydrates; 6.6 grams of protein; 10 milligrams of cholesterol; 121 milligrams of sodium.

  1. Nov 18th 2013

    Lovely dish. Switched out the water for chicken broth as reccomended by Jessica, and was thoroughly pleased. I admit that I cheated on the mussels and bought some five minute boil-in-th-bag ...

  2. Mar 12th 2008

    This was ok, but wasn't that great. Adding chicken stock and wine did improve the flavour, but it didn't feel like a proper stew.

  3. Aug 23rd 2007

    Excellent... couldn't stop eating! I made a few little changes, that I think really enhanced the flavor. I changed the 1/2 cup of water to 1/2 cup of chicken broth. I added some white wi ...

  4. Apr 13th 2007

    The mussels were delicate, the potatoes tender and sweet, and the broccoli rabe added a tinge of sharpness to the stew. Delicious!

  5. Apr 13th 2007

    Great dish for Spring and Summer. Nice, mild flavor and great mix of colors for plating on the table. I cut the brocolli stems at about 2 inches long, would cut at 1 inch next time for easie ...

  6. Apr 13th 2007

    I love Mussels and I love broccoli, but together they just didn't seem right.

  7. Oct 24th 2004

    This meal is great w/ a loaf of french bread and friends. I added onions to the anchovy, garlic, and olive oil.

  8. May 24th 2000

    I made a half recipe of this, and substituted white wine for the added water at the end. Quite tasty, and very simple to make. I'd consider adding some fresh dill or fennel next time.