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Mussel and Potato Stew

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

Ingredients :

• 2 pounds Yukon Gold potatoes, peeled and cubed
• 1/2 pound broccoli rabe, thick stems peeled
• 1/2 cup olive oil
• 4 anchovy filets, rinsed and chopped
• 4 cloves garlic, minced
• 2 1/2 pounds mussels, cleaned and debearded
• 2 tablespoons chopped fresh parsley
• 1/2 cup water
• salt to taste

Instructions :

Prep : 30M	Cook : 10M	Ready in : 1H15M

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

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