Mussel gratin with spinach

Mussel gratin with spinach

Moules gratinées aux epinards

By
From
Taste le Tour
Serves
2

From the North Coast region by Philippe Mouchel

This mussel dish is out of this world, and so French, with the flavour of garlic butter.

Ingredients

Quantity Ingredient
1 tablespoon olive oil
120g butter
1 shallot, finely chopped
20 mussels in their shells, thoroughly scrubbed and beards removed
10 parsley stalks, 3 tablespoons chopped parsley
50ml dry white wine
2 garlic cloves, chopped
1/2 lemon, juiced
salt
freshly ground black pepper
200g baby spinach leaves
60ml cream
3 tablespoons dried breadcrumbs

Method

  1. Heat the olive oil and 1 teaspoon of butter in a large saucepan. Stir in the chopped shallot and cook for 2 minutes. Add the mussels, parsley stalks and white wine to the pan. Cover with a lid and cook for a few minutes until the mussels have just opened.
  2. Place the rest of the butter in a small bowl, keeping 1 teaspoon in reserve. Add the chopped garlic, chopped parsley, lemon juice and a little salt and pepper.
  3. Heat the remaining teaspoon of butter in a large saucepan and cook the spinach until wilted. Drain well.
  4. Heat the cream in a small saucepan and when it boils, stir in the wilted spinach.
  5. Remove the mussel meat from the shells. Arrange 20 half shells on a large plate or serving dish. Spoon a little of the creamed spinach into each shell and top with a mussel. Spoon a little herbed butter onto each mussel, then sprinkle lightly with breadcrumbs. Place under a hot grill for a few minutes until the breadcrumbs are lightly browned. Serve immediately.
Tags:
Taste le Tour
Gabriel
Gate
French
France
European
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