Mussel Stew

    1 hour 15 min

    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.

    10 people made this

    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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    Reviews in English (8)


    Excellent... couldn't stop eating! I made a few little changes, that I think really enhanced the flavor. I changed the 1/2 cup of water to 1/2 cup of chicken broth. I added some white wine after adding the broth, probably about 1/4C - 1/2C. I also added some crushed red pepper. After the musssels opened, I turned the heat down and let it simmer for a while so the potatoes and mussels would absorb the broth/wine flavor. Can't wait to make it again!  -  23 Aug 2007  (Review from Allrecipes US | Canada)


    This meal is great w/ a loaf of french bread and friends. I added onions to the anchovy, garlic, and olive oil.  -  24 Oct 2004  (Review from Allrecipes US | Canada)


    I made a half recipe of this, and substituted white wine for the added water at the end. Quite tasty, and very simple to make. I'd consider adding some fresh dill or fennel next time.  -  24 May 2000  (Review from Allrecipes US | Canada)