Spinach and Mussel Pot

Preparation Time 15 minutes
Cooking Time 30 minutes
Standing/Marinating 0 minutes
Serves 4-6 portions
Spinach and Mussel Pot
500g /½kg spinach Salt and pepper
1 onion, chopped 1 glass of dry white wine
50g butter 3 ¾ cups/ 750ml chicken stock
5ml/ 1tsp garlic, crushed 1kg mussels, cleaned and debeared
Pinch of nutmeg 30ml/ 2Tbsp cream


  1. Cut the stalks off the spinach and discard any large veins. Wash thoroughly.
  2. Place the spinach in boiling salt water and boil for 2 minutes. Remove and cool under the cold tap. Squeeze to remove all moisture. Chop finely.
  3. Sweat the onion in butter and add the spinach, garlic, nutmeg, salt and black pepper.
  4. Add the white wine and turn up the heat. Cook for 5 minutes, until the wine is almost dry.
  5. Add the stock and bring to the boil. Stir and cook for 5 minutes.
  6. The consistency should be that of double (heavy) cream; if its too thin, continue cooking over low heat, stirring.
  7. Add the mussels and cover the pot. Cook until the mussels have opened, continuously shaking the pot.
  8. Remove from heat and taste for seasoning. Ground black pepper will highlight the spinach flavour.
  9. Pour into bowls, evenly distributing the mussels. Swirl a little cream over each and serve.