Mussels, Tomatoes, and Potatoes In a Savory Beer Broth

10m
Prep Time

15-20m
Cook Time

25m
Ready In

Recipe: #13853

August 15, 2014

Categories: Mussels, Appetizers, Potatoes, Italian One-Pot Meal, Game/Sports Day, Sunday Dinner, Alcohol, Fresh Tomatoes, Italian Dinner, more

recipe by:
Kchurchill5

"This is really a very simple dish to prepare. Perfect to serve as a main course; or as an appetizer. This serves approximately 3-4 people as a main dish; or 6 people as an appetizer. Make sure to serve with plenty of crusty bread. Or, add a salad, and make it dinner. Note: I love to use a mix of yellow and red tomatoes; but, the classic red tomatoes are just fine. I just find that the yellow tomatoes are a bit sweeter, and a nice flavor to the dish."

Original is 3-6 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (1052.7 g)
Calories 762.9
Total Fat - 24.7 g
Saturated Fat - 7.9 g
Cholesterol - 168.5 mg
Sodium - 2044.8 mg
Total Carbohydrate - 56.7 g
Dietary Fiber - 5.8 g
Sugars - 5.9 g
Protein - 68.6 g
Calcium - 219.6 mg
Iron - 23.3 mg
Vitamin C - 82.2 mg
Thiamin - 1 mg

Step 1

Note: I use canned diced potatoes. They are quick, easy, cheap; and, perfect for this dish. You could always use a frozen diced potato; or, even dice your own. I just find that the canned potatoes work best. If you are using frozen ... make sure to thaw. And, if you are using fresh, they will need additional cooking time, before adding them to the mussels.

Step 2

Mussels ... I get them from my local grocery store or fish market; and, they are already cleaned (ready to prepare). First, make sure to keep them in the refrigerator until ready to use. Add them to a bowl of COLD water and rinse several times. I like to let them in the cold water, a couple of minutes, agitating often; to get rid of any sand or grit. Then, drain in a colander. Very important - All the mussels should be closed. If they aren't, tap them with a spoon several times, and see if they close. If they don't; the mussels are DEAD - and, should be tossed.

Step 3

Base ... Add the olive oil to a large pot/pan, and bring to medium heat. I like my wide saute pan. Then, add, the onion, celery, red pepper flakes, a pinch of salt; and, cook for 4-5 minutes. The last minute, add in the garlic. You don't want to add the garlic too early, as it can burn. Then, add in the tomato paste, mixing to combine with all the vegetables - cook just a minute.

Step 4

Broth ... Then, add the beer, broth, potatoes, bay leaf; and, another pinch of both salt and pepper. Simmer 2-3 minutes, just to warm everything up.

Step 5

Mussels and Tomatoes ... Add the mussels and tomatoes, mix; then, cover and cook 7-12 minutes until the mussels open. This can take more or less time depending on the type of pan you use. So, just keep an eye on them. Once they begin to open; they are done. DO NOT over cook.

Step 6

Finish and Serve ... Remove from the heat, add the butter and parsley, re-season if necessary (it shouldn't be necessary); then, mix to combine. Keep covered, and let it rest a minute for the butter to melt.

Step 7

Serve in a large serving bowl; and, plenty of rustic grilled bread. You want plenty of bread to soak up all that good broth. ENJOY! Perfect for an appetizer or a main dish.

Step 8

If you want something very decadent - saute 4-5 anchovies in a little olive oil until nutty brown. Mix them with a stick of butter; and chill until firm. spread the butter on grilled bread. Delicious; and, wonderful with the mussels.