Mussels with Potatoes and Spinach

Ingredients for Mussels with Potatoes and Spinach

• 450g small red boiling potatoes

• 3 tablespoons olive oil

• 1 tablespoon minced garlic

• 900g mussels (preferably cultivated), cleaned and beards removed

• 230g baby spinach, trimmed

How to make Mussels with Potatoes and Spinach

Simmer potatoes in enough salted water to cover by 1 inch until just tender, about 15 minutes. Drain and rinse under cold water until cool enough to handle. Pat dry and cut in half (quarter larger potatoes).

Heat 2 tablespoons oil in a large heavy skillet over moderately high heat until hot but not smoking, then sauté potatoes with salt to taste, turning occasionally, until golden brown, about 10 minutes.

While potatoes are saut ing, cook garlic in remaining tablespoon oil in a 5- to 6-quart pot over moderately high heat, stirring, until fragrant.

Stir in mussels and 60ml water and cook, covered, until mussels are opened, 3 to 5 minutes. (Discard any unopened ones.)

Add spinach to potatoes, tossing until just wilted. Serve potatoes and spinach with mussels.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.