Broccoli rabe is delicious, and here is a great way to use it. In this recipe broccoli rabe is combined with anchovy fillets, yellow potatoes, garlic, and mussels for a lovely Mediterranean-style stew.
INGREDIENTS (for 1 servings):
- 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
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.