Mussles Potatoes And Olives Recipes

Steps:

• Boil potatoes, in water, until tender or cover by 1/2 inch with water and microwave, covered, 6 minutes.
• Heat oil, in a Dutch oven, over medium high heat; add onion and garlic and cook until onion is golden, about 5 to 6 minutes.
• Stir in potatoes, season with paprika, allspice, cayenne, 1 1/2 teaspoons salt and cook 2 to 3 minutes.
• Add one cup water and tomatoes, simmer, covered, 10 minutes.
• Add mussels, olives, and parsley, cover and cook until shells open, about 4 to 5 minutes.

Steps:

• Pulse the onion, chopped bell pepper, tomato, cilantro, garlic and red pepper flakes in a food processor until finely chopped.
• Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the chopped vegetable mixture and the potatoes and cook, stirring frequently, until the vegetable mixture looks dry, 10 to 12 minutes. Add the white wine and cook, stirring, until almost evaporated, about 2 minutes. Add 1 1/2 cups water and 1/4 teaspoon salt; bring to a simmer, cover and cook until the potatoes are tender, 8 to 10 minutes.
• Add the mussels and sliced bell pepper and stir. Bring to a simmer, cover and cook until the mussels open, 5 to 7 minutes. (Discard any mussels that don't open.) Stir in the lemon juice and sprinkle with cilantro. Divide among bowls.
• Per serving: Calories 309; Fat 12 g (Saturated 2 g); Cholesterol 54 mg; Sodium 677 mg; Carbohydrate 23 g; Fiber 2 g; Protein 25 g

Steps:

• Wash the mussels in plenty of cold water, pulling away the hairy beards as you go. Discard any that are not closed or do not close when tapped sharply with a knife. Bring the water and white wine to a boil in a large pan.
• Add the herb sprigs and garlic and simmer for 1 minute.
• Add the mussels, bring to a vigorous boil and cook for 4 to 5 minutes, or until they have all opened.
• Discard any mussels that have not opened. Immediately drain into a colander, catching all the juices in a bowl underneath.
• Strain the juices through a fine sieve into a clean pan and add the leeks and potatoes. Cook over medium heat for about 7 minutes, or until the potatoes are tender.
• While the potatoes are cooking, pull the mussels from their shells. Save a few of the shells for garnish.
• To serve, add the mussels and chopped parsley to the potato broth and warm thoroughly. Check and adjust the seasoning to taste. Serve in warmed bowls garnished with a few nice shells.

Steps:

• Cook potatoes in boiling water about 5 minutes until tender. Drain and set aside.
• Heat oil in a Dutch oven over medium high heat. Cook onion and garlic until golden, about 5 to 6 minutes. Add potatoes and season with paprika, allspice, cayenne, 1 1/2 teaspoons salt. Stir 2 to 3 minutes. Add 1 cup water and tomatoes, cover, and simmer 10 minutes.
• Stir in the mussels, olives, and parsley. Simmer until the mussels open, 4 to 5 minutes. Serve with crusty bread if desired.