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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 10 |
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This recipe has an Italian coastal flavor. It's a good first course. Serve with a rustic bread. Ingredients:
2 pounds yukon gold potatoes, peeled and cubed |
1/2 pound broccoli rabe, thick stems peeled |
1/2 cup olive oil |
4 anchovy filets, rinsed and chopped |
4 cloves garlic, minced |
2 1/2 pounds mussels, cleaned and debearded |
2 tablespoons chopped fresh parsley |
1/2 cup water |
salt to taste |
Directions:
1. In a medium saucepan, cover the potatoes with cold water. Add salt, and bring to a boil. Cook until tender, about 15 minutes. Drain.
2. 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.
3. 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.
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