Mussels in potato stew. Spread the mussels in the skillet, top with the potatoes, broccoli rabe, and chopped parsley. Cover, and cook until mussels are open. Spread the mussels in the skillet, top with the. Mussels in potato stew

You can have Mussels in potato stew using 10 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Mussels in potato stew
  1. Prepare 1 pound of mussels.
  2. It’s 3 of carrots.
  3. Prepare 5 of fresh tomatoes chopped.
  4. It’s 1 cup of tomato paste.
  5. It’s of Cooking oil of choice.
  6. It’s 3 of large potatoes.
  7. You need 1 of diced onion.
  8. Prepare 4 cloves of garlic.
  9. You need of Seasoning of choice.
  10. Prepare of pepper (blended or chopped).

Add parsley, garlic and red pepper. When cooked remove the thyme and bay leaf, puree the soup in an upright blender, strain the soup and return to the saucepan. Gradually add reserved potato liquid and half & half; cook over medium heat, stirring constantly, until the mixture is slightly thickened. Get full Mussel and Potato Stew Recipe ingredients, how-to directions, calories and nutrition review.

Mussels in potato stew step by step

  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!.

Stir in roasted garlic cloves, wine, tomatoes, bay leaf, salt, and red pepper. Shell the mussels, you can save the shells if you prefer. Take a ladle of the broth, vegetable included make sure there is a potato in it), and puree in a blender. Return pureed food back into the pan with the un-pureed vegetables. Place all the mussels into the pot.