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Mussel and Potato Stew
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 1/2 pound broccoli rabe, thick stems peeled
- 1/2 cup olive oil
- 4 anchovy filets, rinsed and chopped
- 4 cloves garlic, minced
- 2 1/2 pounds mussels, cleaned and debearded
- 2 tablespoons chopped fresh parsley
- 1/2 cup water
- salt to taste
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|Serving Size 1/10 of a recipe|
|Amount Per Serving|
|Total Fat 11.3g|
|Saturated Fat 1.6g|
|Total Carbohydrate 18.5g|
|Dietary Fiber 2.1g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|