Mussel and Potato Stew

1. 1

   In a medium saucepan, cover the potatoes with cold water.

2. 2

   Add salt and bring to a boil over high heat.

3. 3

   Cook until tender, about 15 minutes.

4. 4

   Drain the potatoes.

5. 5

   In a medium saucepan of boiling salted water, cook the broccoli rabe until crisp-tender and still bright green, about 5 minutes.

6. 6

   Drain well and cut into 2-inch pieces.

7. 7

   In a deep 12-inch skillet, combine the oil, anchovies and garlic.

8. 8

   cook over high heat, mashing the anchovies, until fragrant, about 1 minute.

9. 9

   Spread the mussels in the skillet, top with the potatoes, broccoli rabe and parsley.

10. 10

    Add 1/2 cup of water and season with salt and pepper.

11. 11

    Stir several times, then cover and cook until the mussels open and the vegetable are tender, abut 8 minutes.

12. 12

    Discard any unopened mussels.

13. 13

    Transfer the stew to soup plates and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.