Greek Mussel and Potato Stew
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- 1/4 cup olive oil
- 1 1/4 cups water
- 3 tablespoons chopped fresh italian parsley
- 2 garlic cloves, thinly sliced
- 2 medium onions, chopped
- Carbohydrate 33 g(11%)
- Cholesterol 21 mg(7%)
- Fat 16 g(24%)
- Fiber 4 g(16%)
- Protein 13 g(26%)
- Saturated Fat 2 g(11%)
- Sodium 244 mg(10%)
- Calories 317
Preparation Heat oil in heavy large saucepan over medium heat. Add onions and garlic; sauté 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.
Preparation Heat oil in heavy large saucepan over medium heat. Add onions and garlic; sauté 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.
