Mussels With Potatoes and Olives

Total Time:
40 min
20 min
20 min

4 servings

  • 2 large Yukon gold potatoes, cut into 1-inch chunks
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, sliced
  • 4 cloves garlic, sliced
  • 1/2 teaspoon paprika
  • Pinch of allspice
  • Pinch of cayenne pepper
  • Kosher salt
  • 1 14 .5-ounce can diced tomatoes
  • 2 1/4 pounds mussels, scrubbed
  • 2/3 cup halved pitted green olives
  • 1/2 cup roughly chopped fresh parsley
  • Put the potatoes in a large microwave-safe bowl and cover with water by about 1/4 inch. Cover with plastic wrap and microwave until just tender, about 6 minutes; drain.

  • Meanwhile, heat the olive oil in a large Dutch oven or wide pot over medium-high heat. Add the onion and garlic and cook until soft and golden brown, 5 to 6 minutes. Add the potatoes, paprika, allspice, cayenne and 1 1/2 teaspoons salt; stir until the potatoes are coated with the spices and begin to soften, 2 to 3 minutes. Stir in 1 cup water and the tomatoes, scraping up any browned bits from the bottom of the pot. Bring to a simmer, cover and cook until the potatoes are tender, about 10 minutes.

  • Stir in the mussels, olives and parsley. Cover and cook until the mussels open, 4 to 5 minutes. (Discard any that do not open.)

  • Per serving: Calories 345; Fat 14 g (Saturated 2 g); Cholesterol 45 mg; Sodium 1,557 mg; Carbohydrate 30 g; Fiber 4 g; Protein 23g

  • Photograph by Antonis Achilleos

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    This recipe is featured in:

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