Greek Mussel And Potato Stew Recipes

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MUSSELS WITH POTATOES AND OLIVES



Mussels With Potatoes and Olives image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

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

Steps:

  • Put the potatoes in a large microwave-safe bowl and cover with water by about 1/4 inch. Cover with plastic wrap and microwave until just tender, about 6 minutes; drain.
  • Meanwhile, heat the olive oil in a large Dutch oven or wide pot over medium-high heat. Add the onion and garlic and cook until soft and golden brown, 5 to 6 minutes. 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. Stir in 1 cup water and the tomatoes, scraping up any browned bits from the bottom of the pot. Bring to a simmer, cover and cook until the potatoes are tender, about 10 minutes.
  • Stir in the mussels, olives and parsley. Cover and cook until the mussels open, 4 to 5 minutes. (Discard any that do not open.)

Nutrition Facts : Calories 345, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 45 milligrams, Sodium 1,557 milligrams, Carbohydrate 30 grams, Fiber 4 grams, Protein 23 grams

GREEK MUSSEL AND POTATO STEW



Greek Mussel and Potato Stew image

Categories     Soup/Stew     Potato     Shellfish     Stew     Quick & Easy     Mussel     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

1/4 cup olive oil
2 medium onions, chopped
2 garlic cloves, thinly sliced
2 medium russet potatoes, peeled, cut into 1/2-inch cubes
3 medium tomatoes, peeled, seeded, diced
1 carrot, thinly sliced
1 1/4 cups water
3 tablespoons chopped fresh Italian parsley
20 mussels, scrubbed, debearded

Steps:

  • Heat oil in heavy large saucepan over medium heat. Add onions and garlic; sauté until soft, about 7 minutes. Add potatoes, tomatoes and carrot. Reduce heat; simmer until thick, stirring often, about 12 minutes. Add water and parsley. Bring to simmer. Cover; cook until potatoes are tender, about 15 minutes. Season with salt and pepper.
  • Add mussels. Cover; simmer until mussels open, about 5 minutes. Discard any that do not open.

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