Mussels with potatoes and olives

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 345, total fat 14 G., saturated fats 2 G., proteins 23 G., carbohydrates 30 G., fiber 4 G., cholesterol 45 mg, sodium 1557 mg, sugar 0 G.

One interesting way to cook mussels deliciously is to simmer them with potatoes and olives in tomato sauce. The dish looks like it took a lot of effort, but in reality, it's quick and easy to prepare. Sliced potatoes are briefly boiled in the microwave, then fried in a cauldron with spices and simmered with the other ingredients until the mussels open. Be sure to scrub the shells thoroughly with a brush to avoid any unpleasant surprises.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 kg of mussels, washed with a brush
2 large Yukon Gold potatoes, cut into 2.5cm pieces.
2 tbsp. l. olive oil
1 medium onion, thinly sliced
4 cloves garlic, thinly sliced
0.5 tsp paprika
A pinch of allspice
A pinch of cayenne pepper
1 can (400 g) of canned chopped tomatoes
2/3 cup pitted green olives, halved
0.5 cup coarsely chopped fresh parsley

Ingredient Substitution Suggestions

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Recipes with similar ingredients: mussels, potato, tomatoes, olive, ground cayenne pepper, allspice, paprika

Cooking the dish according to the recipe:

Place the potatoes in a large microwave-safe bowl and add water to a level of about 0.5 cm. Cover with plastic wrap and microwave until almost tender, about 6 minutes; drain.
Meanwhile, heat the olive oil in a large Dutch oven or wide saucepan over medium-high heat. Add the onion and garlic and cook until softened and golden, 5-6 minutes. Add the potatoes, paprika, allspice, cayenne pepper, and 1.5 teaspoons salt; stir until the potatoes are coated with the spices and begin to soften, 2-3 minutes.

Stir in 1 cup of water and the tomatoes, scraping up any browned bits from the bottom of the pan. Bring to a boil, cover, and simmer until the potatoes are tender, about 10 minutes.
Add the mussels, olives, and parsley. Cover and cook until the mussels open, 4-5 minutes (discard any unopened mussels).

Categories:

recipe / Healthy eating / Healthy dinners / Calorie content of prepared meals / Dinner / Main courses / Fish and seafood / Appetizers / Fish appetizers / Food Network - recipes / American cuisine

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