Title: Greek Mussel & Potato Stew
Categories: Entree Soup Seafood
Yield: 4 Servings

1/4	c	Olive oil
2	md	Onions, chopped
2		Garlic cloves, thinly sliced
2	md	Russet potatoes, peeled, cut into 1/2-inch cubes
3	md	Tomatoes, peeled, seeded, diced
1		Carrot, thinly sliced
1 1/4	c	Water
3	tb	Chopped fresh Italian parsley
20		Mussels, scrubbed,
		Debearded

Heat oil in heavy 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; cook until potatoes are tender, about 15 minutes. Season with salt and pepper.

Add mussels. Cover; simmer until mussels open, about 5 minutes. Discard any that do not open.

Bon Appetit May 1995

previous

next