Greek Mussel and Potato Stew
 
1/4 cup  olive oil
2 medium  onions, chopped
2   garlic cloves, thinly sliced
2 medium  russet potatoes, peeled, cut into 1/2-inch cubes
3 medium  tomatoes, peeled, seeded, diced
1   carrot, thinly sliced
11/2 cup  water
3 Tbsp  fresh italian parsley,chopped
 
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. note: discard any that 
do not open. servings: 4 
 
 
-- 
a1 hot food group 
william barfieldsr 
 
 
 
-- 
(ID: 11842) Mirror: rec.food.recipes: Sun, Jul 13, 2003


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