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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