Greek Mussel And Potato Stew Recipes

COUNTRY-STYLE GREEK POTATO STEW RECIPE (PATATES YAHNI)

Country-style Greek Potato stew recipe (Patates Yahni) image

If you just love potatoes this rustic Greek potato stew recipe is a definite must try! This traditional recipe uses potatoes, garlic, tomatoes, onions and extra virgin and good quality olive oil to make this super simple finger licking Greek dish!

Provided by Eli K. Giannopoulos

Categories Sides

Time 40m

Number Of Ingredients 9

Ingredients

8 medium potatoes, peeled and cut into 2.5 cm chunks (approx. 1.5 kg)
1 medium red onion, finely chopped
2 cloves of garlic, finely chopped
1 tbsp tomato paste
3 ripe tomatoes, peeled and grated
1/2 a cup olive oil
1 tbsp salt
1/2 tsp freshly ground pepper
2-3 tbsps chopped parsley

Steps:

To prepare this delicious Greek potato stew recipe (patates yahni), start by preparing your vegetables. Peel and cut the potatoes into 2.5 cm chunks, finely chop (or grate) the onion and garlic and set aside. Peel the tomatoes and grate. You may find it easier to peel the tomatoes if you blanch them first for 1 minute in hot water. (For this Greek potato stew recipe, it is best to use fresh tomatoes rather than canned.)
Heat a large pot over medium-high heat. Add the olive oil and onion and sauté until softened. Stir in the garlic and sauté for 1 more minute. Add the tomato paste and cook for 1 more minute.
In the same pot add the grated tomatoes, the potatoes, sprinkle with chopped parsley and season with salt and pepper. Add just enough warm water to cover the potatoes (whilst stirring ocassionally) and bring to the boil. Turn the heat down to medium, cover and simmer for 30 minutes or until the potatoes are tender.
Greek potato stew (Patates Yahni) is best served while still warm or at room temperature. Enjoy!

Nutrition Facts : ServingSize 1 portion, Calories 282kcal, Sugar 4.3g, Sodium 910.7mg, Fat 14.3g, SaturatedFat 2.1g, UnsaturatedFat 11.6g, TransFat 0g, Carbohydrate 36.9g, Fiber 6g, Protein 4.3g, Cholesterol 0mg

GREEK MUSSEL AND POTATO STEW

Greek Mussel and Potato Stew image

Categories Soup/Stew Potato Shellfish Stew Quick & Easy Mussel Bon Appétit

Yield Serves 4

Number Of Ingredients 9

Ingredients

1/4 cup olive oil
2 medium onions, chopped
2 garlic cloves, thinly sliced
2 medium russet potatoes, peeled, cut into 1/2-inch cubes
3 medium tomatoes, peeled, seeded, diced
1 carrot, thinly sliced
1 1/4 cups water
3 tablespoons chopped fresh Italian parsley
20 mussels, scrubbed, debearded

Steps:

Heat oil in heavy large saucepan over medium heat. Add onions and garlic; sauté until soft, about 7 minutes. Add potatoes, tomatoes and carrot. Reduce heat; simmer until thick, stirring often, about 12 minutes. Add water and parsley. Bring to simmer. Cover; cook until potatoes are tender, about 15 minutes. Season with salt and pepper.
Add mussels. Cover; simmer until mussels open, about 5 minutes. Discard any that do not open.

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