Mussel and Potato Stew
Hearty mussel and potato stew with broccoli rabe—tender potatoes and succulent mussels in a savory broth, perfect for chilly evenings.
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Ingredients
- 2 pounds Yukon Gold potatoes , peeled and cubed
- 1/2 pound broccoli rabe , thick stems peeled
- 1/2 cup olive oil
- 4 anchovy filets , rinsed and chopped
- 4 cloves garlic , minced
- 2 1/2 pounds mussels , cleaned and debearded
- 2 tablespoons chopped fresh parsley
- 1/2 cup water
- salt to taste
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