- 1kg mussels
- 1 small onion, finely chopped
- 2 garlic cloves, finely chopped
- A splash of olive oil
- A glass of white wine
- 1/2 mug cream
- A few handfuls of chopped spinach leaves (stalks and woody veined trimmed first)
- Sea salt and freshly ground pepper
Delish! Serve with a wedge of buttered bread to mop up the sauce.
1. First, clean the mussels: Place them in a bowl of water. Have a colander sitting next to it. Clean the hairy-looking beards off – simply tug them from the shell and discard (don't worry – the mussel won't snap you!). Discard any cracked shells. Tap any shells that are open and discard the ones that do not close fully – discard them even if they stay open a bit. Place the cleaned mussels in the colander as you go along. Give the sorted shells a good rinse and set aside.
2. Fill a lidded pan (one large enough to hold the mussels) with just enough water to cover the bottom. Set aside.
3. Place a sauce pan over medium heat. Add a splash of oil, then the onion. Cook until softened. Add the garlic and cook a moment longer. Season. Add the wine and let it bubble up until it's reduced down a bit.
4. Meanwhile, bring the water in the mussel pan to the boil. Low the heat. Add the mussels and pop the lid on. Steam for 3 minutes, or just until all the shells have opened. Tip in to a colander set aside.
5. Fold the cream into the white wine. Add a good pinch of salt and pepper. Let it warm though. Add the mussels. Arrange a bed of the raw spinach in the bowls. Pour the creamy mussels on top and serve - the steam and warmth from the mussels and sauce will cook the spinach.