Mussels With Potatoes and Olives
Ingredients
- 2 large Yukon gold potatoes, cut into 1-inch chunks
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, sliced
- 4 cloves garlic, sliced
- 1/2 teaspoon paprika
- Pinch of allspice
- Pinch of cayenne pepper
- Kosher salt
- 1 14.5-ounce can diced tomatoes
- 2 1/4 pounds mussels, scrubbed
- 2/3 cup halved pitted green olives
- 1/2 cup roughly chopped fresh parsley
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