Best 2 Mussel And Potato Stew Recipes

Mussel and potato stew is a hearty and flavorful dish that is perfect for a cold winter day. It is made with simple, affordable ingredients that are easy to find at most grocery stores. Mussels are a type of shellfish that are known for their briny flavor and tender texture. Potatoes are a starchy vegetable that is a good source of fiber and potassium. When these two ingredients are combined, they create a delicious and satisfying stew that is sure to please everyone at the table.

Check out the recipes below so you can choose the best recipe for yourself!

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

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

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.

MUSSEL AND POTATO STEW

Mussel and Potato Stew image

This recipe has an Italian coastal flavor. It's a good first course. Serve with a rustic bread.

Provided by Bob Cody

Categories Seafood Stew

Time 1h15m

Yield 10

Number Of Ingredients 9

Ingredients

2 pounds Yukon Gold potatoes, peeled and cubed
½ pound broccoli rabe, thick stems peeled
½ cup olive oil
4 anchovy filets, rinsed and chopped
4 cloves garlic, minced
2 ½ pounds mussels, cleaned and debearded
2 tablespoons chopped fresh parsley
½ cup water
salt to taste

Steps:

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.

Nutrition Facts : Calories 198.9 calories, Carbohydrate 18.5 g, Cholesterol 10.3 mg, Fat 11.3 g, Fiber 2.1 g, Protein 6.6 g, SaturatedFat 1.6 g, Sodium 120.6 mg, Sugar 0.6 g

Tips for Making Mussel and Potato Stew:

Choose fresh mussels. Fresh mussels should be tightly closed and have a briny smell. Avoid any mussels that are open or have a foul odor.
Scrub the mussels thoroughly. Use a stiff brush to scrub away any dirt or debris from the mussels' shells.
Debeard the mussels. Remove the beard, a small tuft of hair-like fibers, from the mussels' shells. You can do this by pulling the beard out with your fingers or using a pair of pliers.
Cook the mussels in a covered pot. This will help to steam the mussels and prevent them from drying out.
Do not overcook the mussels. Mussels only take a few minutes to cook. Overcooking will make them tough and rubbery.
Serve the mussels immediately. Mussels are best enjoyed when served hot. You can serve them with a variety of sides, such as crusty bread, rice, or pasta.

Conclusion:

Mussel and potato stew is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of mussels, potatoes, and vegetables creates a hearty and flavorful stew that is sure to please everyone at the table. With a few simple tips, you can make a delicious mussel and potato stew that will be a hit with your family and friends.