Mussels and Rapini

    1 hour 15 minutes

    Rapini is a delicious vegetable and here's a good way to serve it. This recipe has an Italian coastal flavour. Serve with a rustic bread.

    10 people made this

    Serves: 10 

    • 1kg baby potatoes, peeled and cubed
    • 250g rapini (broccoli rabe) thick stems peeled
    • 1/2 cup (125ml) olive oil
    • 4 anchovy filets, rinsed and chopped
    • 4 cloves garlic, minced
    • 1 1/4 kg mussels, cleaned and debearded
    • 2 tablespoons chopped fresh parsley
    • 1/2 cup (125ml) water
    • salt to taste

    Preparation:30min  ›  Cook:45min  ›  Ready in:1hour15min 

    1. In a medium saucepan cover the potatoes with cold water. Add salt and bring to a boil. Cook until tender, about 15 minutes. Drain.
    2. Bring a saucepan of salted water to a boil. Add the rapini and cook until just tender; it should be bright green. Drain well and cut into 5cm lengths.
    3. Combine the oil, anchovies and garlic in a large deep frypan. Cook over high heat, mashing the anchovies, for about 1 minute. Spread the mussels in the frypan, top with the potatoes, rapini and chopped parsley. Add 1/2 cup (125ml) water and season with salt. Cover and cook until mussels are open. Serve.

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    Reviews in English (8)


    Excellent... couldn't stop eating! I made a few little changes, that I think really enhanced the flavor. I changed the 1/2 cup of water to 1/2 cup of chicken broth. I added some white wine after adding the broth, probably about 1/4C - 1/2C. I also added some crushed red pepper. After the musssels opened, I turned the heat down and let it simmer for a while so the potatoes and mussels would absorb the broth/wine flavor. Can't wait to make it again!  -  23 Aug 2007  (Review from Allrecipes USA and Canada)


    This meal is great w/ a loaf of french bread and friends. I added onions to the anchovy, garlic, and olive oil.  -  24 Oct 2004  (Review from Allrecipes USA and Canada)


    I made a half recipe of this, and substituted white wine for the added water at the end. Quite tasty, and very simple to make. I'd consider adding some fresh dill or fennel next time.  -  24 May 2000  (Review from Allrecipes USA and Canada)