Mussels With Potatoes and Olives |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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These are served in a Mediterranean spiced tomato sauce. I like to drain the diced tomatoes, then puree and add to the drained tomato liquid so that it is smooth, not chunky. Ingredients:
2 large yukon gold potatoes, peeled and cut into 1-inch chunks |
2 tablespoons olive oil |
1 medium onion, sliced |
4 garlic cloves, sliced |
1/2 teaspoon paprika |
1 pinch ground allspice |
1 pinch ground cayenne pepper |
kosher salt |
14 1/2 ounces diced tomatoes |
2 lbs mussels, scrubbed |
2/3 cup green olives, halved |
1/2 cup fresh parsley, rough chop |
Directions:
1. Boil potatoes, in water, until tender or cover by 1/2 inch with water and microwave, covered, 6 minutes.
2. Heat oil, in a Dutch oven, over medium high heat; add onion and garlic and cook until onion is golden, about 5 to 6 minutes.
3. Stir in potatoes, season with paprika, allspice, cayenne, 1 1/2 teaspoons salt and cook 2 to 3 minutes.
4. Add one cup water and tomatoes, simmer, covered, 10 minutes.
5. Add mussels, olives, and parsley, cover and cook until shells open, about 4 to 5 minutes.
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