mussles, potatoes, and olives

Name: Mussles, Potatoes, and Olives
Prep time: 10 min
Cook time: 25 min
Yield: 4
Cuisine: Latin American
Ingredients: 2 large yukon gold potatoes, peeled and cut into 1-inch dice; 2 tablespoon(s) extra virgin olive oil; 1 medium onion, sliced thin; 4 clove(s) garlic, sliced; 1/2 teaspoon(s) paprika; 1 pinch(es) allspice, ground; 1 pinch(es) cayenne pepper; - kosher salt; 1 can(s) diced tomatoes (14.5 oz); 2 `/4 pound(s) mussels, scrubbed; 2/3 cup(s) green olives, halved; 1/2 cup(s) chopped parsley

2 Pinches

Lucy Selvaggio-Diaz

Brentwood, NY

Updated on Jun 14, 2015

Mussels are a very versatile seafood and not all that "seafood-y." This looks like a long list of ingredients, but its really not.

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prep time 10 Min

cook time 25 Min

method Stove Top

yield 4 serving(s)

Ingredients

2 large yukon gold potatoes, peeled and cut into 1-inch dice
2 tablespoons extra virgin olive oil
1 medium onion, sliced thin
4 cloves garlic, sliced
1/2 teaspoon paprika
1 pinch allspice, ground
1 pinch cayenne pepper
- kosher salt
1 can diced tomatoes (14.5 oz)
2 `/4 pounds mussels, scrubbed
2/3 cup green olives, halved
1/2 cup chopped parsley

How To Make mussles, potatoes, and olives

Step 1

Cook potatoes in boiling water about 5 minutes until tender. Drain and set aside.

Step 2

Heat oil in a Dutch oven over medium high heat. Cook onion and garlic until golden, about 5 to 6 minutes. Add potatoes and season with paprika, allspice, cayenne, 1 1/2 teaspoons salt. Stir 2 to 3 minutes. Add 1 cup water and tomatoes, cover, and simmer 10 minutes.
Step 3

Stir in the mussels, olives, and parsley. Simmer until the mussels open, 4 to 5 minutes. Serve with crusty bread if desired.
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