Recipe of Any-night-of-the-week Mussels in potato stew

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, mussels in potato stew. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

The mussels were delicate the potatoes tender and sweet and the broccoli rabe added a tinge of sharpness to the stew. Mussel chowder is a traditional favorite on Prince Edward Is. mussel and potato soup, easy mussel soup, mussel recipe with broccoli rabe, creamy mussel soup, mussel stew tomato, mussel soup korean, mussel soup filipino recipe, mussel salad. Both mussels and potatoes are staples of Ligurian cooking. Reed Hearon uses them with broccoli rabe to make this succulent light stew.

Mussels in potato stew is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. Mussels in potato stew is something which I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can cook mussels in potato stew using 10 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Mussels in potato stew:

1. Prepare 1 pound mussels
2. Prepare 3 carrots
3. Take 5 fresh tomatoes chopped
4. Take 1 cup tomato paste
5. Get Cooking oil of choice
6. Prepare 3 large potatoes
7. Take 1 diced onion
8. Prepare 4 cloves garlic
9. Prepare Seasoning of choice
10. Take pepper (blended or chopped)

Serves: Effort: Sched: DoAhead Stir in MUSSELS and bring back to a boil. Seafood Boil with Lobsters and MusselsIngridStevens. 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. Shell out: quick Italian fish and mussel stew Credit: Photo: Andrew Crowley.

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!

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. Shell out: quick Italian fish and mussel stew Credit: Photo: Andrew Crowley. Much of the mussel liquor is absorbed by the pasta and potatoes as they bubble. Thirty years on, my son pokes, pinches and eats mussels in much the same way I did, showing almost, but not quite, as much enthusiasm as he does with red pizza and cocoa. This beautiful stew is mouth-watering, flavoursome, delicious… and fat-free!

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