Recipe - Greek Mussel And Potato Stew

One fourth cup Olive oil
2 md Onions, chopped
2 Garlic cloves, thinly cut or sliced up
2 md Russet potatoes, peeled, cut
into 1/2inch cubes
3 md Tomatoes, peeled, seeded,
minced
1 Carrot, thinly cut or sliced up
1 One fourth cup Water
3 tablespoon Chopped fresh Italian
parsley
20 Mussels, scrubbed,
Debearded

Heat oil in heavy large saucepan over medium heat. Add onions and garlic;
saute until soft, about 7 minutes. Add potatoes, tomatoes and carrot.
Reduce heat; simmer until thick, stirring often, about 12 minutes. Add
water and parsley. Bring to simmer. Cover; cook until potatoes are tender,
about 15 minutes. Season with salt and pepper.

Add mussels. Cover; simmer until mussels open, about 5 minutes. Discard any
that do not open.

Bon Appetit May 1995
Posted to MMRecipes Digest by Julie Bertholf jewel1@ix.netcom.com on
Apr 06, 1998