This recipe has an Italian coastal flavor. It's a good first course. Serve with a rustic bread.

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan, cover the potatoes with cold water. Add salt, and bring to a boil. Cook until tender, about 15 minutes. Drain.

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  • Bring a saucepan of salted water to a boil. Add the broccoli rabe, and cook until just tender; it should be bright green. Drain well, and cut into 2 inch lengths.

  • Combine the oil, anchovies, and garlic in a large, deep skillet. Cook over high heat, mashing the anchovies, for about 1 minute. Spread the mussels in the skillet, top with the potatoes, broccoli rabe, and chopped parsley. Add 1/2 cup water, and season with salt. Cover, and cook until mussels are open. Serve.

Nutrition Facts

198.9 calories; 6.6 g protein; 18.5 g carbohydrates; 10.3 mg cholesterol; 120.6 mg sodium. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/23/2007
Excellent... couldn't stop eating! I made a few little changes that I think really enhanced the flavor. I changed the 1/2 cup of water to 1/2 cup of chicken broth. I added some white wine after adding the broth probably about 1/4C - 1/2C. I also added some crushed red pepper. After the musssels opened I turned the heat down and let it simmer for a while so the potatoes and mussels would absorb the broth/wine flavor. Can't wait to make it again! Read More
(17)

Most helpful critical review

Rating: 3 stars
08/29/2002
I made a half recipe of this and substituted white wine for the added water at the end. Quite tasty and very simple to make. I'd consider adding some fresh dill or fennel next time. Read More
(4)
10 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
08/23/2007
Excellent... couldn't stop eating! I made a few little changes that I think really enhanced the flavor. I changed the 1/2 cup of water to 1/2 cup of chicken broth. I added some white wine after adding the broth probably about 1/4C - 1/2C. I also added some crushed red pepper. After the musssels opened I turned the heat down and let it simmer for a while so the potatoes and mussels would absorb the broth/wine flavor. Can't wait to make it again! Read More
(17)
Rating: 5 stars
08/23/2007
Excellent... couldn't stop eating! I made a few little changes that I think really enhanced the flavor. I changed the 1/2 cup of water to 1/2 cup of chicken broth. I added some white wine after adding the broth probably about 1/4C - 1/2C. I also added some crushed red pepper. After the musssels opened I turned the heat down and let it simmer for a while so the potatoes and mussels would absorb the broth/wine flavor. Can't wait to make it again! Read More
(17)
Rating: 5 stars
10/24/2004
This meal is great w/ a loaf of french bread and friends. I added onions to the anchovy garlic and olive oil. Read More
(5)
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Rating: 3 stars
08/29/2002
I made a half recipe of this and substituted white wine for the added water at the end. Quite tasty and very simple to make. I'd consider adding some fresh dill or fennel next time. Read More
(4)
Rating: 2 stars
04/13/2007
I love Mussels and I love broccoli but together they just didn't seem right. Read More
(3)
Rating: 3 stars
03/12/2008
This was ok but wasn't that great. Adding chicken stock and wine did improve the flavour but it didn't feel like a proper stew. Read More
(3)
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Rating: 5 stars
04/13/2007
The mussels were delicate the potatoes tender and sweet and the broccoli rabe added a tinge of sharpness to the stew. Delicious! Read More
(1)
Rating: 4 stars
04/13/2007
Great dish for Spring and Summer. Nice mild flavor and great mix of colors for plating on the table. I cut the brocolli stems at about 2 inches long would cut at 1 inch next time for easier eating. Read More
(1)
Rating: 5 stars
11/18/2013
Lovely dish. Switched out the water for chicken broth as reccomended by Jessica and was thoroughly pleased. I admit that I cheated on the mussels and bought some five minute boil-in-th-bag ones in a garlic and herb sauce but this only added to the flavour! In the end I did this as more of a broth than a stew. Potatoes came out lovely. Thanks for the recipe Christine! Read More