Mussels with potatoes and olives

Ingredients:

• 1 kg of mussels, washed with a brush
• 2 large Yukon Gold potatoes, cut into 2.5cm pieces.
• 2 tbsp. l. olive oil
• 1 medium onion, thinly sliced
• 4 cloves garlic, thinly sliced
• 0.5 tsp paprika
• A pinch of allspice
• A pinch of cayenne pepper
• 1 can (400 g) of canned chopped tomatoes
• 2/3 cup pitted green olives, halved
• 0.5 cup coarsely chopped fresh parsley

Preparation:

1. Place the potatoes in a large microwave-safe bowl and add water to a level of about 0.5 cm. Cover with plastic wrap and microwave until almost tender, about 6 minutes; drain.
2. Meanwhile, heat the olive oil in a large Dutch oven or wide saucepan over medium-high heat. Add the onion and garlic and cook until softened and golden, 5-6 minutes. Add the potatoes, paprika, allspice, cayenne pepper, and 1.5 teaspoons salt; stir until the potatoes are coated with the spices and begin to soften, 2-3 minutes.
3. Stir in 1 cup of water and the tomatoes, scraping up any browned bits from the bottom of the pan. Bring to a boil, cover, and simmer until the potatoes are tender, about 10 minutes.
4. Add the mussels, olives, and parsley. Cover and cook until the mussels open, 4-5 minutes (discard any unopened mussels).