Greek Mussel and Potato Stew

Title:
Greek Mussel and Potato Stew

Yield:
4 Servings

Categories:
Main
Dishes,
Stews,
Shellfish




Ingredients:





   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


 Posted to MM-Recipes Digest  by Julie Bertholf 
on


 Apr 06, 1998