Mussel and Potato Stew

Name: Mussel and Potato Stew
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 10
Cuisine: Global
Ingredients: 4 anchovy filets, rinsed and chopped; 227 grams broccoli rabe, thick stems peeled; 2 Tbsps chopped fresh parsley; 4 cloves garlic, minced; 1 kilograms mussels, cleaned and debearded; 118 milliliters olive oil; 10 servings salt to taste; 118 milliliters water; 907 grams yukon gold potatoes, peeled and cubed

Mussel and Potato Stew requires roughly 1 hour and 15 minutes from start to finish. This gluten free, dairy free, whole 30, and pescatarian recipe serves 10. One serving contains 207 calories, 10g of protein, and 12g of fat. It works well as an inexpensive soup. It is perfect for Autumn. Head to the store and pick up anchovy filets, yukon gold potatoes, olive oil, and a few other things to make it today.

Ingredients

Servings:

anchovy filets, rinsed and chopped 227grams

broccoli rabe, thick stems peeled 2Tbsps

chopped fresh parsley 4cloves

garlic, minced 1kilograms

mussels, cleaned and debearded 118milliliters

olive oil 10servings

salt to taste 118milliliters

water 907grams

yukon gold potatoes, peeled and cubed

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Santan Ema Reserve Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 14 dollars.