Mussel and Potato Stew
Ingredients
- 2 pounds Yukon gold potatoes, peeled and cut into 1 1/2-inch cubes
- Salt
- 1/2 pound broccoli rabe, thick stems peeled
- 1/2 cup fruity extra-virgin olive oil
- 4 anchovy fillets, coarsely chopped
- 4 garlic cloves, minced
- 2 1/2 pounds small mussels, scrubbed and debearded
- 2 tablespoons coarsely chopped fresh flat-leaf parsley
- Freshly ground pepper
Organization Tags
Tags easily organize your Recipe Library
Comments