Northern Greeks, particularly those from Salonika, eat a lot of clams and mussels, usually as mezedes. Here's an easy-to-make dish from Greece's "second city" Cappetino.
Recipe information
Yield
Serves 4
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
Preparation
Step 1
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.
Step 2
Add mussels. Cover; simmer until mussels open, about 5 minutes. Discard any that do not open.
