Mussels With Potatoes and Olives

Submitted by LucyS-D

"These are served in a Mediterranean spiced tomato sauce. I like to drain the diced tomatoes, then puree and add to the drained tomato liquid so that it is smooth, not chunky."

 

• Ready In: 45mins
• Ingredients: 12
• Serves: 4

ingredients

• 2 large yukon gold potatoes, peeled and cut into 1-inch chunks
• 2 tablespoons olive oil
• 1 medium onion, sliced
• 4 garlic cloves, sliced
• 1⁄2 teaspoon paprika
• 1 pinch ground allspice
• 1 pinch ground cayenne pepper
• kosher salt
• 14 1⁄2 ounces diced tomatoes
• 2 lbs mussels, scrubbed
• 2⁄3 cup green olives, halved
• 1⁄2 cup fresh parsley, rough chop

directions

1. Boil potatoes, in water, until tender or cover by 1/2 inch with water and microwave, covered, 6 minutes.
2. 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.
3. Stir in potatoes, season with paprika, allspice, cayenne, 1 1/2 teaspoons salt and cook 2 to 3 minutes.
4. Add one cup water and tomatoes, simmer, covered, 10 minutes.
5. Add mussels, olives, and parsley, cover and cook until shells open, about 4 to 5 minutes.