Mussles, Potatoes, And Olives Recipe

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Mussles, Potatoes, and Olives

Lucy Selvaggio-Diaz


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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10 Min
25 Min
Stove Top


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


1Cook potatoes in boiling water about 5 minutes until tender. Drain and set aside.
2Heat 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.
3Stir in the mussels, olives, and parsley. Simmer until the mussels open, 4 to 5 minutes. Serve with crusty bread if desired.

About this Recipe

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: Latin American
Other Tags: Quick & Easy, Healthy