Stew of Mussels, Broccoli Rabe and Potatoes

1 1/3 pounds (about 8 medium) potatoes, cut into 1-inch cubes
1/4 cup olive oil
1/2 cup chopped parsley
8 cloves garlic, finely chopped
1/2 teaspoon crushed red pepper
4 anchovies, finely chopped
20 mussels, beards removed, washed (about 12 ounces)
1/2 pound broccoli rabe, cut into 2-inch pieces and blanched
1 teaspoon salt

In large saucepan, add potatoes to 2 inches boiling water. Return to a boil; reduce heat to medium. Cook, covered, about 12 minutes or until tender; drain potatoes, reserving cooking liquid. Set aside.

In same saucepan, heat oil over medium heat. Add parsley, garlic and red pepper; cook and stir 1 minute or until fragrant. Add anchovies; cook and stir 1 minute. Add potatoes, 2 cups of the reserved potato cooking liquid (adding additional water, if necessary), mussels, broccoli rabe and salt; bring to a simmer. Cook 3 to 5 minutes or until mussel shells pop open. Discard any shellfish that do not open. Adjust amount of salt to taste.

Tips:
To blanch broccoli rabe, drop into boiling water 1 to 2 minutes or until it turns bright green. Drain; immediately place in bowl of ice cold water to stop the cooking process. Drain again; set aside.

Broccoli rabe is a green leafy vegetable with small clusters of tiny broccoli-like flowerets. Sometimes called rapini, it can be found in the specialty produce areas of some grocery stores. Two cups blanched broccoli flowerets may be substituted for broccoli rabe.

Servings: 4|
Recipe adapted from Chef Eric Cosselmon of Rose Pistola in San Francisco, CA.
Source: The United States Potato Board