Mussel and Potato Stew

In a medium saucepan cover the potatoes with cold water. Add salt and bring to a boil. Cook until tender about 15 minutes. Drain.

Bring a saucepan of salted water to a boil. Add the broccoli rabe and cook until just tender; it should be bright green. Drain well and cut into 2 inch lengths.

Combine the oil anchovies and garlic in a large deep skillet. Cook over high heat mashing the anchovies for about 1 minute. Spread the mussels in the skillet top with the potatoes broccoli rabe and chopped parsley. Add 1/2 cup water and season with salt. Cover and cook until mussels are open. Serve.