Mussels With Potatoes And Olives Recipe

Name: Mussels With Potatoes And Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large yukon gold potatoes, peeled and cut into 1-inch chunks; 2 tablespoons olive oil; 1 medium onion, sliced; 4 garlic cloves, sliced; 1/2 teaspoon paprika; 1 pinch ground allspice; 1 pinch ground cayenne pepper; kosher salt; 14 1/2 ounces diced tomatoes; 2 lbs mussels, scrubbed; 2/3 cup green olives, halved; 1/2 cup fresh parsley, rough chop

Servings: persons

2 large yukon gold potatoes, peeled and cut into 1-inch chunks
2 tablespoons olive oil
1 medium onion, sliced
4 garlic cloves, sliced
1/2 teaspoon paprika
1 pinch ground allspice
1 pinch ground cayenne pepper
kosher salt
14 1/2 ounces diced tomatoes
2 lbs mussels, scrubbed
2/3 cup green olives, halved
1/2 cup fresh parsley, rough chop

1
Boil potatoes, in water, until tender or cover by 1/2 inch with water and microwave, covered, 6 minutes.
2
Heat oil, in a Dutch oven, over medium high heat; add onion and garlic and cook until onion is golden, about 5 to 6 minutes.
3
Stir in potatoes, season with paprika, allspice, cayenne, 1 1/2 teaspoons salt and cook 2 to 3 minutes.
4
Add one cup water and tomatoes, simmer, covered, 10 minutes.
5
Add mussels, olives, and parsley, cover and cook until shells open, about 4 to 5 minutes.

301

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 large yukon gold potatoes, peeled and cut into 1-inch chunks, 2 tablespoons olive oil, 1 medium onion, sliced, 4 garlic cloves, sliced, and more.

Yes, Mussels With Potatoes And Olives falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mussels With Potatoes And Olives

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