Mussels Stuffed with Spinach
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INGREDIENTS 32 large mussels, scrubbed and debearded
16 small mussels, scrubbed and debearded
2 pounds spinach, parboiled for 1 minute, drained, squeezed dry, and finely chopped
1-1/2 cup fresh bread crumbs, soaked in milk and squeezed dry
Salt and pepper
1/4 cup olive oil
2 onions, finely chopped
4 large tomatoes, peeled, seeded and choppedPut the small mussels into a pan containing a little simmering water. Cover and cook over high heat for about 5 minutes. When the shells open, drain and shuck the mussels. Mix them with about 2/3 of the spinach, the bread crumbs, and salt and pepper. Open the large mussels with a knife, making sure that the flesh remains attached to both halves of each shell, and stuff the shells with the spinach mixture. Tie each mussel securely with string.
Heat the olive oil in a large pan and sauté the onions and tomatoes until the onions are soft. Mix in the remaining spinach, season, and add the stuffed mussels. Cover and cook gently for about 15 minutes. Transfer the mussels to a warmed serving dish, snip off the strings, our the sauce over the mussels and serve at once.
Serves 4