Italian Mussel and Potato Stew

Ingredients:

2 pounds Yukon Gold potatoes, peeled and cubed

1/2 pound broccoli rabe, thick stems peeled

1/2 cup olive oil

4 anchovy filets, rinsed and chopped

4 cloves garlic, minced

2 1/2 pounds mussels, cleaned and debearded

2 tablespoons chopped fresh parsley

1/2 cup water

Salt to taste

Cooking Instructions:

In a medium saucepan, cover the potatoes with cold water. Add salt, and bring to a boil. Cook until tender, about 15 minutes. Drain. Bring a saucepan of salted water to a boil. Add the broccoli rabe, and cook until just tender; it should be bright green. Drain well, and cut into 2 inch lengths. Combine the oil, anchovies, and garlic in a large, deep skillet. Cook over high heat, mashing the anchovies, for about 1 minute. Spread the mussels in the skillet, top with the potatoes, broccoli rabe, and chopped parsley. Add 1/2 cup water, and season with salt. Cover, and cook until mussels are open. Serve.

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