Mussel Stew

  • ½ cup evoo
  • ½ cup onion
  • 6 small red potatoes cut into cubes or slice.
  • 4 cloves garlic, chopped
  • 1 teaspoon oregano
  • 2 table spoons basil
  • 1 cup plum tomatoes cut unto cubes
  • ½ cup chopped leeks
  • Salt and pepper ½ cup chopped carrots
  • 1 teaspoon red pepper flakes
  • 1 teaspoon cayenne pepper
  • 8 ounces tomato sauce
  • ½ cup white wine
  • 2 pounds cleaned mussels in the shell



In a large pot add evoo, onion, garlic, potatoes, tomatoes, Leeks, carrots.  Combine ingredients and allow to cook a few minutes.  Add oregano, basil, salt, pepper, red pepper, cayenne, and mussels.  Allow to cook a few minutes more.  Add white wine and tomato sauce.  Cover and allow to cook until potatoes are soft. Stir regularly.

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