Ingredients
2lbsYukon Gold potatoes,peeled and cubed
½lbbroccoli rabe,thick stems peeled
½cupolive oil
4anchovy fillets,rinsed and chopped
4garlic cloves,minced
2½lbsmussels,cleaned and debearded
2tbspfresh parsley,chopped
½cupwater
salt,to taste
Preparation
In a medium saucepan, cover the potatoes with cold water. Add salt, and bring to a boil. Cook for about 15 minutes or until tender. 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 ½ cup water, and season with salt. Cover, and cook until mussels are open. Serve.
