| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Greek | Main dish, Shellfish, Stews | 4 | Servings |
INGREDIENTS
| 1/4 | c | Olive oil |
| 2 | Onions, chopped | |
| 2 | Garlic cloves, thinly sliced | |
| 2 | Russet potatoes, peeled cut | |
| into 1/2-inch cubes | ||
| 3 | Tomatoes, peeled seeded | |
| diced | ||
| 1 | Carrot, thinly sliced | |
| 1 1/4 | c | Water |
| 3 | T | 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
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