Greek Mussel and Potato Stew Recipe

Greek Mussel and Potato Stew Recipe

  • 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
  1. 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.
  2. Add mussels. Cover; simmer until mussels open, about 5 minutes. Discard any that do not open.
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