Mussel and potato stew

4 servings

Ingredients

Quantity Ingredient
¼ cup Olive oil
2 mediums Onions, chopped
2 Garlic cloves, thinly sliced
2 mediums Potatoes, peeled, cut into 1\" cubes
3 mediums Tomatoes, peeled, seeded, diced
1 Carrot, thinly sliced
1¼ cup Water
3 tablespoons Italian parsley, chopped
20 Mussels, scrubbed, debearded

Directions

Heat oil in large saucepan over medium heat, add onions and garlic, saute 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 and cook until potatoes are tender, about 15 minutes. Season with salt & pepper.

Add mussels; cover and simmer until mussels open, about 5 minutes.

Discard any mussels that don't open.

From: Bon Appetit, May 1995, 'The Mediterranean, A Delicious Voyage of Discovery' Typed by: Bob 8-{)

Submitted By ROBERT WHITE On 05-15-95

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