Mussels With Potatoes and Olives

Name: Mussels With Potatoes and Olives
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 1 pinch Pinch of allspice; 411 grams diced tomatoes; 1 pinch Pinch of cayenne pepper; 118 milliliters roughly chopped fresh parsley; 4 cloves garlic, sliced; 158 milliliters halved pitted green olives; 4 servings Kosher salt; 1 kilograms mussels, scrubbed; 2 Tbsps extra-virgin olive oil; 1 medium onion, sliced; 1 teaspoons paprika; 2 larges Yukon gold potatoes, cut into 1-inch chunks

Mussels With Potatoes and Olives is a gluten free, dairy free, whole 30, and pescatarian hor d'oeuvre. One portion of this dish contains roughly 20g of protein, 14g of fat, and a total of 308 calories. This recipe serves 4. Head to the store and pick up kosher salt, mussels, olives, and a few other things to make it today. To use up the allspice you could follow this main course with the Allspice Angel Food Cakes With Pineapple Curd And Oven-dried Pi as a dessert.

Instructions

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.

Ingredients you will need

Potato

Water

Wrap

Equipment you will use

Plastic Wrap

Microwave

Bowl

Meanwhile, heat the olive oil in a large Dutch oven or wide pot over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Dutch Oven

Add the onion and garlic and cook until soft and golden brown, 5 to 6 minutes.

Ingredients you will need

Garlic

Onion

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.

Ingredients you will need

Allspice

Potato

Tomato

Ground Cayenne Pepper

Paprika

Spices

Water

Salt

Equipment you will use

Pot

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

Ingredients you will need

Mussels

Parsley

Olives

Photograph by Antonis Achilleos

Equipment

Ingredients

Servings:

1pinch

Pinch of allspice 411grams

diced tomatoes 1pinch

Pinch of cayenne pepper 118milliliters

roughly chopped fresh parsley 4cloves

garlic, sliced 158milliliters

halved pitted green olives 4servings

Kosher salt 1kilograms

mussels, scrubbed 2Tbsps

extra-virgin olive oil 1medium

onion, sliced 1teaspoons

paprika 2larges

Yukon gold potatoes, cut into 1-inch chunks

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices 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. You could try Foley Johnson Carneros Chardonnay. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 23 dollars per bottle.