Mussel Stew

    Mussel Stew

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    About this recipe: This stew is bursting with Mediterranean flavours. Potatoes are simmered with broccoli rabe and mussels. Serve with rustic bread for a substantial starter or main course.

    Serves: 10 

    • 900g maris piper potatoes, peeled and cubed
    • 225g broccoli rabe, thick stems peeled
    • 120ml olive oil
    • 4 anchovy fillets, rinsed and chopped
    • 4 cloves garlic, finely chopped
    • 1.1 kg mussels, cleaned and debearded
    • 2 tablespoons chopped fresh parsley
    • 120ml water
    • salt to taste

    Prep:30min  ›  Cook:45min  ›  Ready in:1hr15min 

    1. In a medium saucepan, cover the potatoes with cold water. Add salt and bring to the boil. Cook until tender, about 15 minutes. Drain.
    2. Bring a saucepan of salted water to the boil. Add the broccoli rabe and cook until just tender; it should be bright green. Drain well and cut into 5cm lengths.
    3. Combine the oil, anchovies and garlic in a large, deep frying pan. Cook over high heat, mashing the anchovies, for about 1 minute. Spread the mussels in the frying pan, top with the potatoes, broccoli rabe and chopped parsley. Add 120ml water and season with salt. Cover and cook until mussels are open. Serve.


    If broccoli rabe is unavailable, use kale or Swiss chard instead.

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