A briny, seafood-forward stew with mussels, potatoes, and broth flavored with garlic, wine, and herbs—light yet deeply satisfying.
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:
In a medium saucepan, cover the potatoes with cold water. Add salt, and bring to a boil. Cook until tender, about 15 minutes.
Drain.
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.
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.
