Mussels With Potatoes and Olives

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  • Level: Easy
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. 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.
  2. 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.
  3. Stir in the mussels, olives and parsley. Cover and cook until the mussels open, 4 to 5 minutes. (Discard any that do not open.)
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