Stew Of Mussels, Broccoli Rabe And Potatoes

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

In the same saucepan, heat oil over medium heat. Add parsley, garlic and red pepper. Cook and stir for 1 minute or until fragrant. Add anchovies, then cook and stir for 1 more 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 for 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 for 1 to 2 minutes or until it turns bright green. Drain and immediately place in a bowl of ice cold water to stop the cooking process. Drain again and set aside.

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

Recipe adapted from Chef Eric Cosselmon of Rose Pistola in San Francisco, CA.