Photo: Kevin McCutcheon
Mussel and Potato Stew
9 ingredients
30 min + 45 min
10 servings
openrecipes
"This recipe has an Italian coastal flavor. It's a good first course. Serve with a rustic bread."
Estimated Nutrition (whole recipe, rough)
649
Calories
61g
Protein
25g
Fat
49g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Anchovy | 100g | 210 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes