Mussel and Potato Stew

• 2 pounds Yukon gold potatoes, peeled and cut into 1 1/2-inch cubes
• Salt
• 1/2 pound broccoli rabe, thick stems peeled
• 1/2 cup fruity extra-virgin olive oil
• 4 anchovy fillets, coarsely chopped
• 4 garlic cloves, minced
• 2 1/2 pounds small mussels, scrubbed and debearded
• 2 tablespoons coarsely chopped fresh flat-leaf parsley
• Freshly ground pepper

1. In a medium saucepan, cover the potatoes with cold water.
2. Add salt and bring to a boil over high heat.
3. Cook until tender, about 15 minutes.
4. Drain the potatoes.
5. In a medium saucepan of boiling salted water, cook the broccoli rabe until crisp-tender and still bright green, about 5 minutes.
6. Drain well and cut into 2-inch pieces.
7. In a deep 12-inch skillet, combine the oil, anchovies and garlic.
8. cook over high heat, mashing the anchovies, until fragrant, about 1 minute.
9. Spread the mussels in the skillet, top with the potatoes, broccoli rabe and parsley.
10. Add 1/2 cup of water and season with salt and pepper.
11. Stir several times, then cover and cook until the mussels open and the vegetable are tender, abut 8 minutes.
12. Discard any unopened mussels.
13. Transfer the stew to soup plates and serve.

gold potatoes, salt, broccoli rabe, olive oil, anchovy, garlic, mussels, parsley, freshly ground pepper

Taken from www.foodandwine.com/recipes/mussel-and-potato-stew (may not work)