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.

Here are our top 2 tried and tested recipes!

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.