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| Greek Mussel And Potato Stew Recipe |
Category: Stews / Entrees
Rating:
N/A
Servings: 4
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Ingredients
1/4 cup olive oil
2 medium onions, chopped
2 garlic cloves, thinly sliced
2 medium russet potatoes, peeled, cut into 1; /2-inch cubes
3 medium tomatoes, peeled, seeded, diced
1 carrot, thinly sliced
1 1/4 cup water
3 tablespoon chopped fresh italian parsley
20 mussels, scrubbed,
1 debearded
Cooking Directions:
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
entrees,stews,shellfish
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