| 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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