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, cut into 1-inch chunks; 2 tablespoons extra-virgin olive oil; 1 medium onion, sliced; 4 cloves garlic, sliced; 1/2 teaspoon paprika; Pinch of allspice; Pinch of cayenne pepper; Kosher salt; 1 14 .5-ounce can diced tomatoes; 2 1/4 pounds mussels, scrubbed; 2/3 cup halved pitted green olives; 1/2 cup roughly chopped fresh parsley

Servings: persons

2 large Yukon gold potatoes, cut into 1-inch chunks
2 tablespoons extra-virgin olive oil
1 medium onion, sliced
4 cloves garlic, sliced
1/2 teaspoon paprika
Pinch of allspice
Pinch of cayenne pepper
Kosher salt
1 14 .5-ounce can diced tomatoes
2 1/4 pounds mussels, scrubbed
2/3 cup halved pitted green olives
1/2 cup roughly chopped fresh parsley

1
Put the potatoes in a large microwave-safe bowl and cover with water by about 1/4 inch.
2
Cover with plastic wrap and microwave until just tender, about 6 minutes; drain.
3
Meanwhile, heat the olive oil in a large Dutch oven or wide pot over medium-high heat.
4
Add the onion and garlic and cook until soft and golden brown, 5 to 6 minutes.
5
Add the potatoes, paprika, allspice, cayenne and 1 1/2 teaspoons salt; stir until the potatoes are coated with the spices and begin to soften, 2 to 3 minutes.
6
Stir in 1 cup water and the tomatoes, scraping up any browned bits from the bottom of the pot.
7
Bring to a simmer, cover and cook until the potatoes are tender, about 10 minutes.
8
Stir in the mussels, olives and parsley.
9
Cover and cook until the mussels open, 4 to 5 minutes.
10
(Discard any that do not open.)
11
Per serving: Calories 345; Fat 14 g (Saturated 2 g); Cholesterol 45 mg; Sodium 1,557 mg; Carbohydrate 30 g; Fiber 4 g; Protein 23g
12
Photograph by Antonis Achilleos

134

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, cut into 1-inch chunks, 2 tablespoons extra-virgin olive oil, 1 medium onion, sliced, 4 cloves garlic, 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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