Spinach and Mussel Pot
|Preparation Time||15 minutes|
|Cooking Time||30 minutes|
|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|
- Cut the stalks off the spinach and discard any large veins. Wash thoroughly.
- 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.
- Sweat the onion in butter and add the spinach, garlic, nutmeg, salt and black pepper.
- Add the white wine and turn up the heat. Cook for 5 minutes, until the wine is almost dry.
- Add the stock and bring to the boil. Stir and cook for 5 minutes.
- The consistency should be that of double (heavy) cream; if its too thin, continue cooking over low heat, stirring.
- Add the mussels and cover the pot. Cook until the mussels have opened, continuously shaking the pot.
- Remove from heat and taste for seasoning. Ground black pepper will highlight the spinach flavour.
- Pour into bowls, evenly distributing the mussels. Swirl a little cream over each and serve.