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Mussel and Potato Stew

SUBMITTED BY: Christine L. PHOTO BY: Allrecipes

"This recipe has an Italian coastal flavor. It's a good first course. Serve with a rustic bread."

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USMETRIC

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.

Reviewed on Aug. 23, 2007 by Jessica

Excellent... couldn't stop eating! I made a few little changes, that I think really enhanced... MORE

Reviewed on Oct. 24, 2004 by COURTANDCHRIS

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

Reviewed on Aug. 29, 2002 by ERLENSTAR

I made a half recipe of this, and substituted white wine for the added water at the end. ... MORE

Reviewed on Mar. 12, 2008 by Emma

This was ok, but wasn't that great. Adding chicken stock and wine did improve the flavour,... MORE

Reviewed on Apr. 13, 2007 by banditoblingbling

Great dish for Spring and Summer. Nice, mild flavor and great mix of colors for plating on the... MORE

Reviewed on Apr. 13, 2007 by cheesemite

The mussels were delicate, the potatoes tender and sweet, and the broccoli rabe added a tinge... MORE

Reviewed on Apr. 13, 2007 by Dr Cubby

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