Mussels and Rapini

    Mussels and Rapini

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    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.

    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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