Mussels with Spinach

Mussels with Spinach


5 people made this

A great meal in itself with hot rice or French bread to dunk in the soup, mussels are cooked to perfection in chicken stock.


Serves: 4 

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 carrot, sliced
  • 1 stalk celery, sliced
  • 3 1/4 cups chicken stock
  • 1 kg mussels, cleaned and debearded
  • 1 bunch fresh spinach, leaves torn in half

Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

  1. Heat the olive oil in a large pot over medium heat. Cook the onion and garlic in the hot oil until softened, 5 to 7 minutes. Stir the carrot and celery into the mixture and continue cooking until the carrot and celery have also softened, another 7 to 10 minutes.
  2. Pour the chicken stock into the pot and bring to a boil; cook at a boil for 5 minutes. Add the mussels; cover the pot and allow the mussels to simmer in the stock just until they begin to open, about 5 minutes. Discard any mussels which do not open. Stir the spinach into the stock just before serving hot.

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