Mediterranean Mussel Stew

• 2 kg fresh mussel
• 2 stalks spring (green) garlic
• 1 green paprika
• 1 leek
• 500 g small fresh potatoes
• 5 table spoons extra virgin olive oil
• 1 tea spoon red pepper
• 1 tea spoon salt
• 2 table spoons tomato paste
• 50 ml ouzo
• 1/2 tea spoon Marjoram
• ½ tea spoon rosemary
• 4-5 sticks parsley

Put 2 liter of water in a stew pan to boil and season with 1 tea spoon salt.
Clean the mussel shells with a knife, put them in the boiled water and boil till they open.
Toss the mussel which does not open and clean the others from the shells.
The water from the boiling gets filtered and kept for later use.
The white part of the leek and the garlic along with the green paprika are chopped up and stir fried for a minute in a pot. Add the red pepper, stir, add 200-300 ml from the mussel bouillon and leave till boil.
Clean the potatoes and add them to the stew without barking them.
After it boils again slower the fire, cover and leave it boiling for 15 minutes.
Mix the tomato paste with the ouzo, marjoram, rosemary and stir. When the potatoes get almost cooked add the mussel and the mixed tomato paste and boil for another 10 minutes. Just before removing the stew from the fire add the chopped up parsley.