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Mussels With Potatoes and Olives

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“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
SERVES:
4
UNITS:
US

Ingredients Nutrition

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.

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