Mussels and Rapini

Mussels and Rapini

Be the 1st to save!

10 people made this

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.

Christine L.

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.

Recently Viewed

Reviews (0)

Write a review

Click on stars to rate