Mussles Potatoes And Olives Recipes

Steps:

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

Steps:

• Pulse the onion, chopped bell pepper, tomato, cilantro, garlic and red pepper flakes in a food processor until finely chopped.
• Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the chopped vegetable mixture and the potatoes and cook, stirring frequently, until the vegetable mixture looks dry, 10 to 12 minutes. Add the white wine and cook, stirring, until almost evaporated, about 2 minutes. Add 1 1/2 cups water and 1/4 teaspoon salt; bring to a simmer, cover and cook until the potatoes are tender, 8 to 10 minutes.
• Add the mussels and sliced bell pepper and stir. Bring to a simmer, cover and cook until the mussels open, 5 to 7 minutes. (Discard any mussels that don't open.) Stir in the lemon juice and sprinkle with cilantro. Divide among bowls.
• Per serving: Calories 309; Fat 12 g (Saturated 2 g); Cholesterol 54 mg; Sodium 677 mg; Carbohydrate 23 g; Fiber 2 g; Protein 25 g

Steps:

• Preheat oven to 450°F.
• Halve potatoes lengthwise and trim a 1/4-inch-thick slice from side opposite cut side of each potato half to form 8 flat slabs (1/2 to 3/4 inch thick). Discard trimmings, then coat potato slabs with 2 tablespoons oil and sprinkle with all of salt. Arrange in 1 layer in a large shallow baking pan (1 inch deep) and roast in middle of oven, turning over once halfway through roasting, until golden brown and tender, 25 to 30 minutes total.
• Shortly before potatoes are done, cook shallot, garlic, and red pepper flakes in 2 tablespoons oil in a deep 12-inch heavy skillet over moderate heat, stirring, until softened, about 3 minutes. Add wine and water and bring to a simmer. Add mussels and cook, covered, over moderately high heat until they just open wide, checking frequently after 3 minutes and transferring opened mussels to a bowl. Discard any mussels that remain unopened after 6 minutes.
• Whisk parsley and remaining 2 tablespoons oil into mussel broth and season with salt and pepper.
• Divide potatoes among 4 shallow bowls and top with mussels and broth.

Steps:

• Cook potatoes in boiling water about 5 minutes until tender. Drain and set aside.
• Heat oil in a Dutch oven over medium high heat. Cook onion and garlic until golden, about 5 to 6 minutes. Add potatoes and season with paprika, allspice, cayenne, 1 1/2 teaspoons salt. Stir 2 to 3 minutes. Add 1 cup water and tomatoes, cover, and simmer 10 minutes.
• Stir in the mussels, olives, and parsley. Simmer until the mussels open, 4 to 5 minutes. Serve with crusty bread if desired.