| 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
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