All Recipes Best Recipe Soups, Stews and Chili Recipes Stews Seafood

Ingredients

2 pounds Yukon Gold potatoes, peeled and cubed ½ pound broccoli rabe, thick stems peeled ½ cup olive oil 4 anchovy filets, rinsed and chopped 4 cloves garlic, minced 2 ½ pounds mussels, cleaned and debearded 2 tablespoons chopped fresh parsley ½ cup water salt to taste

Nutrition Info

198.9 calories carbohydrate: 18.5 g cholesterol: 10.3 mg fat: 11.3 g fiber: 2.1 g protein: 6.6 g saturatedFat: 1.6 g servingSize: - sodium: 120.6 mg sugar: 0.6 g transFat: : - unsaturatedFat: : -

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.

10 servings

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