Mussels With Potatoes and Olives
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 345
- Total Fat
- 14 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 45 milligrams
- Sodium
- 1,557 milligrams
- Carbohydrates
- 30 grams
- Dietary Fiber
- 4 grams
- Protein
- 23 grams
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
Ingredients
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
Directions
- 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.)