Greek Mussel and Potato Stew |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Northern Greeks, particularly those from Salonika, eat a lot of clams and mussels, usually as mezedes. Here's an easy-to-make dish from Greece's second city Cappetino. Ingredients:
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 |
Directions:
1. 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.
2. Add mussels. Cover; simmer until mussels open, about 5 minutes. Discard any that do not open.
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