Greek Mussel And Potato Stew Food

GREEK MUSSEL AND POTATO STEW

Greek Mussel and Potato Stew image

Categories Soup/Stew Potato Shellfish Stew Quick & Easy Mussel Bon Appétit

Yield Serves 4

Number Of Ingredients 9

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 cups water
3 tablespoons chopped fresh Italian parsley
20 mussels, scrubbed, debearded

Steps:

Heat oil in heavy large saucepan over medium heat. Add onions and garlic; sauté 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.

MUSSELS WITH POTATO AND GARLIC

Mussels With Potato and Garlic image

Mussels are so tasty that they require very little embellishment. Here they are partnered with garlic potatoes and herbs to give a gutsy low-fat treat. It is important not to boil the mussels too much or they will become tough. Add a splash of cream at the last moment for extra luxury. From "Gourmet Ireland" by Paul and Jeanne Rankin.

Provided by Chef Kate

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

3 1/2 lbs live mussels
1 cup water (scant)
1/4 cup dry white wine
1 sprig fresh thyme
1 sprig fresh parsley
3 garlic cloves, sliced
4 ounces leeks, thinly sliced
14 ounces potatoes, peeled, cut into 1/2-inch dice
1 tablespoon chopped fresh parsley
fresh ground black pepper

Steps:

Wash the mussels in plenty of cold water, pulling away the hairy beards as you go. Discard any that are not closed or do not close when tapped sharply with a knife. Bring the water and white wine to a boil in a large pan.
Add the herb sprigs and garlic and simmer for 1 minute.
Add the mussels, bring to a vigorous boil and cook for 4 to 5 minutes, or until they have all opened.
Discard any mussels that have not opened. Immediately drain into a colander, catching all the juices in a bowl underneath.
Strain the juices through a fine sieve into a clean pan and add the leeks and potatoes. Cook over medium heat for about 7 minutes, or until the potatoes are tender.
While the potatoes are cooking, pull the mussels from their shells. Save a few of the shells for garnish.
To serve, add the mussels and chopped parsley to the potato broth and warm thoroughly. Check and adjust the seasoning to taste. Serve in warmed bowls garnished with a few nice shells.

Nutrition Facts : Calories 451.9, Fat 9.1, SaturatedFat 1.7, Cholesterol 111.4, Sodium 1152.6, Carbohydrate 37.2, Fiber 2.8, Sugar 2, Protein 50

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