Ingredients Jump to Instructions ↓

  1. 2 large Yukon gold potatoes, cut into 1-inch chunks

  2. 2 tablespoons extra-virgin olive oil

  3. 1 medium onion, sliced

  4. 4 cloves garlic, sliced

  5. 1/2 teaspoon paprika Pinch of allspice Pinch of cayenne pepper Kosher salt

  6. 1 14 1/2-ounce can diced tomatoes

  7. 2 1/4 pounds mussels, scrubbed

  8. 2/3 cup halved pitted green olives

  9. 1/2 cup roughly chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. Put the potatoes in a large microwave-safe bowl and cover with water by about 1/4 inch. Cover with plastic wrap and microwave until just tender, about 6 minutes; drain. Meanwhile, heat the olive oil in a large Dutch oven or wide pot over medium-high heat. Add the onion and garlic and cook until soft and golden brown, 5 to 6 minutes. Add the potatoes, paprika, allspice, cayenne and 1 1/2 teaspoons salt; stir until the potatoes are coated with the spices and begin to soften, 2 to 3 minutes. Stir in 1 cup water and the tomatoes, scraping up any browned bits from the bottom of the pot. Bring to a simmer, cover and cook until the potatoes are tender, about 10 minutes. Stir in the mussels, olives and parsley. Cover and cook until the mussels open, 4 to 5 minutes. (Discard any that do not open.) Per serving: Calories 345; Fat 14 g (Saturated 2 g); Cholesterol 45 mg; Sodium 1,557 mg; Carbohydrate 30 g; Fiber 4 g; Protein 23g Photograph by Antonis Achilleos


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