Title: Mussel and Potato Stew
Categories: Soup Stew Shellfish Entree Greek
Yield: 4 Servings

1/4	c	Olive oil
2		Medium-size onions, chopped
2		Cloves garlic, thinly
		Sliced
2		Medium-size russet potatoes,
		Peeled and cut into
1/2		-inch cubes
3		Medium-size tomatoes, peeled
		Seeded and diced
1		Carrot, thinly sliced
1 1/4	c	Water
3	tb	Chopped fresh parsley
20		Mussels, scrubbed and
		Debearded

Heat the oil in a large, heavy saucepan over medium heat. Add the onion and garlic. Saute for about 7 minutes, until soft. Add the potatoes, tomatoes and carrot, then reduce the heat and simmer, stirring often, for about 12 minutes, until thick. Add the water and parsley. Bring to a simmer. Cook, covered, for about 15 minutes, until the potatoes are tender. Season, to taste, with salt and pepper. Add the mussels. Simmer, covered, for about 5 minutes, until the mussels open. Remove and discard any mussels that do not open.

Makes 4 servings.

[Port of Call: Salonika] [Bon Appetit; May 1995]

Posted by Fred Peters. From: Fred Peters Date: 03-04-96

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