Mussels in potato stew
Mussels in potato stew

Hello everybody, it’s Brad, welcome to my recipe site. Today, we’re going to prepare a special dish, mussels in potato stew. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

The mussels were delicate the potatoes tender and sweet and the broccoli rabe added a tinge of sharpness to the stew. Mussel and Potato Stew. this link is to an external site that may or may not meet accessibility guidelines. Both mussels and potatoes are staples of Ligurian cooking.

Mussels in potato stew is one of the most well liked of recent trending foods on earth. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. Mussels in potato stew is something that I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this particular recipe, we have to first prepare a few components. You can cook mussels in potato stew using 10 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Mussels in potato stew:
  1. Make ready 1 pound mussels
  2. Prepare 3 carrots
  3. Prepare 5 fresh tomatoes chopped
  4. Take 1 cup tomato paste
  5. Take Cooking oil of choice
  6. Take 3 large potatoes
  7. Take 1 diced onion
  8. Make ready 4 cloves garlic
  9. Take Seasoning of choice
  10. Prepare pepper (blended or chopped)

Easy and simple to make and very nutritious. This is a simple stew that delivers big flavor. Mussels are one of the best things to eat from the sea. Not only are they delicious, they are nutrient superstars In this recipe, a smoky tomato sauce with spicy, cured chorizo is used as the base for the stew.

Instructions to make Mussels in potato stew:
  1. Heat 3 tablespoons of oil over medium heat and add chopped onions. Fry until translucent
  2. Add chopped garlic and stir for about 10 seconds before adding in chopped tomatoes
  3. Let this fry for about 2 mins, add in tomato sauce/paste and pepper and let cook for about 5 mins.
  4. Add 3-4 cups of water to tomato sauce and bring mixture to a boil.
  5. Season with salt then add in potato slices. Cover pot ans let it cook for about 5 mins, at this time the potato is just about tender and the water level in pot has decreased(cooking time depends on the size of potato).
  6. Wash the mussels thoroughly and discard the ones which are already open,
  7. Add mussels and chopped carrots to pot and cover for 1-2 mins, in this time the carrots would soften a bit without becoming soggy or loosing nutrients and the mussels would have opened up. This indicates that they're cooked.
  8. Turn of heat, let it rest covered for 2 mins before serving!

Feel free to make the tomato sauce ahead and. Steamed together — the mussel broth soaking into the tender scraps of potato; the potatoes giving body to the flavorful broth —the dish was a revelation, yet obvious in hindsight. Spain - Galacia - uiso de Mejillones a la Gallega. Serves: Effort: Sched: DoAhead Stir in MUSSELS and bring back to a boil. Recently I made a traditional Irish stew.

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