Mussles, Potatoes, and Olives

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By Lucy Selvaggio-Diaz
from Brentwood, NY

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

serves 4
prep time 10 Min
cook time 25 Min
method Stove Top

Ingredients

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

  • 1
    Cook potatoes in boiling water about 5 minutes until tender. Drain and set aside.
  • 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.
  • 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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