Mussel And Potato Stew

• 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

1. In a medium saucepan, cover the potatoes with cold water. Add salt, and bring to a boil. Cook until tender, about 15 minutes. Drain.
2. Bring a saucepan of salted water to a boil. Add the broccoli rabe, and cook until just tender; it should be bright green. Drain well, and cut into 2 inch lengths.
3. Combine the oil, anchovies, and garlic in a large, deep skillet. Cook over high heat, mashing the anchovies, for about 1 minute. Spread the mussels in the skillet, top with the potatoes, broccoli rabe, and chopped parsley. Add 1/2 cup water, and season with salt. Cover, and cook until mussels are open. Serve.

potatoes, broccoli rabe, olive oil, anchovy filets, garlic, mussels, parsley, water, salt

Taken from www.allrecipes.com/recipe/12904/mussel-and-potato-stew/ (may not work)