Mussels With Potatoes And Olives - cooking recipe

Ingredients

2 large yukon gold potatoes, peeled and cut into 1-inch chunks
2 tablespoons olive oil
1 medium onion, sliced
4 garlic cloves, sliced
1/2 teaspoon paprika
1 pinch ground allspice
1 pinch ground cayenne pepper
kosher salt
14 1/2 ounces diced tomatoes
2 lbs mussels, scrubbed
2/3 cup green olives, halved
1/2 cup fresh parsley, rough chop

Preparation

Boil potatoes, in water, until tender or cover by 1/2 inch with water and microwave, covered, 6 minutes.
Heat oil, in a Dutch oven, over medium high heat; add onion and garlic and cook until onion is golden, about 5 to 6 minutes.
Stir in potatoes, season with paprika, allspice, cayenne, 1 1/2 teaspoons salt and cook 2 to 3 minutes.
Add one cup water and tomatoes, simmer, covered, 10 minutes.
Add mussels, olives, and parsley, cover and cook until shells open, about 4 to 5 minutes.