Mussel And Potato Stew Food

FRENCH COUNTRY FISH & MUSSEL STEW

Steps:

• Heat the oil in a large non-stick pan with a lid. Add the bacon or turkey rashers and stir-fry over a high heat for 1 min. Pour in the stock, then stir in the saffron, carrot, celery and leeks. Cover and cook for 10 mins over a medium heat.
• Add the tomatoes and beans to the pan, and cook for 10 mins more until the veg is tender. The consistency will be quite brothy, so if you fancy a thicker texture, use a hand blender and purée a little soup in the pan to thicken it.
• Stir in the fish and mussels, cover and cook for 5 mins more until the fish is just cooked and the mussels open. There will be too many shells, so take some of the mussels out of them. Stir through the parsley, then ladle into soup plates.

MUSSEL AND POTATO STEW

Steps:

• In a medium saucepan, cover the potatoes with cold water. Add salt, and bring to a boil. Cook until tender, about 15 minutes. Drain.
• Bring a saucepan of salted water to a boil. Add the broccoli rabe, and cook until just tender; it should be bright green. Drain well, and cut into 2 inch lengths.
• Combine the oil, anchovies, and garlic in a large, deep skillet. Cook over high heat, mashing the anchovies, for about 1 minute. Spread the mussels in the skillet, top with the potatoes, broccoli rabe, and chopped parsley. Add 1/2 cup water, and season with salt. Cover, and cook until mussels are open. Serve.

MUSSELS WITH POTATOES AND SPINACH

Steps:

• Simmer potatoes in enough salted water to cover by 1 inch until just tender, about 15 minutes. Drain and rinse under cold water until cool enough to handle. Pat dry and cut in half (quarter larger potatoes).
• Heat 2 tablespoons oil in a large heavy skillet over moderately high heat until hot but not smoking, then sauté potatoes with salt to taste, turning occasionally, until golden brown, about 10 minutes.
• While potatoes are saut ing, cook garlic in remaining tablespoon oil in a 5- to 6-quart pot over moderately high heat, stirring, until fragrant.
• Stir in mussels and 1/4 cup water and cook, covered, until mussels are opened, 3 to 5 minutes. (Discard any unopened ones.)
• Add spinach to potatoes, tossing until just wilted. Serve potatoes and spinach with mussels.

GREEK MUSSEL AND POTATO STEW

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.