Name: Greek Mussel and Potato Stew
Ingredients: 1/4 c Olive oil; 2 md Onions, chopped; 2 Garlic cloves, thinly sliced; 2 md Russet potatoes, peeled, cut into 1/2-inch cubes; 3 md Tomatoes, peeled, seeded, diced; 1 Carrot, thinly sliced; 1 1/4 c Water; 3 tb Chopped fresh Italian parsley; 20 Mussels, scrubbed,; Debearded

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains	Greek	Main dish, Stews, Shellfish	4	Servings

INGREDIENTS

1/4	c	Olive oil
2	md	Onions, chopped
2		Garlic cloves, thinly sliced
2	md	Russet potatoes, peeled, cut into 1/2-inch cubes
3	md	Tomatoes, peeled, seeded, diced
1		Carrot, thinly sliced
1 1/4	c	Water
3	tb	Chopped fresh Italian parsley
20		Mussels, scrubbed,
		Debearded

INSTRUCTIONS

Heat oil in heavy 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; 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.
Bon Appetit May 1995
Posted to MM-Recipes Digest  by Julie Bertholf <jewel1@ix.netcom.com> on
Apr 06, 1998

A Message from our Provider:

“Neutrality helps the oppressor, never the victim.”