Mussels in potato stew. Combine the oil, anchovies, and garlic in a large, deep skillet. Spread the mussels in the skillet, top with the potatoes, broccoli rabe, and chopped parsley. Spread the mussels in the skillet, top with the.
Preparation Heat oil in heavy large saucepan over medium heat. Both mussels and potatoes are staples of Ligurian cooking. Reed Hearon uses them with broccoli rabe to make this succulent light stew.
Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, mussels in potato stew. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Mussels in potato stew is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. Mussels in potato stew is something that I’ve loved my whole life. They’re nice and they look fantastic.
Combine the oil, anchovies, and garlic in a large, deep skillet. Spread the mussels in the skillet, top with the potatoes, broccoli rabe, and chopped parsley. Spread the mussels in the skillet, top with the.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have mussels in potato stew using 10 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Mussels in potato stew:
- {Make ready 1 pound of mussels.
- {Make ready 3 of carrots.
- {Make ready 5 of fresh tomatoes chopped.
- {Take 1 cup of tomato paste.
- {Take of Cooking oil of choice.
- {Get 3 of large potatoes.
- {Make ready 1 of diced onion.
- {Prepare 4 cloves of garlic.
- {Take of Seasoning of choice.
- {Get of pepper (blended or chopped).
The stew is inspired by a number of. I made a half recipe of this, and substituted white wine for the added water at the end. Quite tasty, and very simple to make. I'd consider adding some fresh dill or fennel next time.
Instructions to make Mussels in potato stew:
- Heat 3 tablespoons of oil over medium heat and add chopped onions. Fry until translucent.
- Add chopped garlic and stir for about 10 seconds before adding in chopped tomatoes.
- Let this fry for about 2 mins, add in tomato sauce/paste and pepper and let cook for about 5 mins..
- Add 3-4 cups of water to tomato sauce and bring mixture to a boil..
- Season with salt then add in potato slices. Cover pot ans let it cook for about 5 mins, at this time the potato is just about tender and the water level in pot has decreased(cooking time depends on the size of potato)..
- Wash the mussels thoroughly and discard the ones which are already open,.
- Add mussels and chopped carrots to pot and cover for 1-2 mins, in this time the carrots would soften a bit without becoming soggy or loosing nutrients and the mussels would have opened up. This indicates that they're cooked..
- Turn of heat, let it rest covered for 2 mins before serving!.
Gradually add reserved potato liquid and half & half; cook over medium heat, stirring constantly, until the mixture is slightly thickened. Spread the mussels in the skillet, top with the potatoes, broccoli rabe, and chopped parsley. Cover, and cook until mussels are open. When cooked remove the thyme and bay leaf, puree the soup in an upright blender, strain the soup and return to the saucepan. Fry the remaining onion, leek, fennel and carrot in a large pan with a little olive oil until tender.
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