Mussels Stuffed with Spinach Recipe
Ingredients
| Mussels-600-ml / 1 - pt measure -per person | ||
| White wine | 50 Milliliter | |
| Spinach | 225 Gram | |
| Thick bechamel sauce-25 g / 1 oz | ||
| Salt | To Taste | |
| Pepper | 1 | |
| Nutmeg | ||
| Soft breadcrumbs-50 g / 2 oz | ||
| Butter | 50 Gram | |
Directions
GETTING READY
1. In a large pan, place the cleaned mussels
2. Add in the white wine
3. Cover and cook till the mussels open
4. Remove the top shell of the mussels and set aside till required
MAKING
5. In the food processor, place the spinach and puree it till smooth
6. Add the thick béchamel to the food processor and puree it too
7. Season the mix with salt and pepper and nutmeg
8. Top the mussels with this mixture
9. Use a palette knife to get an even finish
10. Bake in a hot oven (210° C / 425° F / Gas Mark 7) for 5 minutes and then finish under the grill.
SERVING
11. Serve hot immediately
1. In a large pan, place the cleaned mussels
2. Add in the white wine
3. Cover and cook till the mussels open
4. Remove the top shell of the mussels and set aside till required
MAKING
5. In the food processor, place the spinach and puree it till smooth
6. Add the thick béchamel to the food processor and puree it too
7. Season the mix with salt and pepper and nutmeg
8. Top the mussels with this mixture
9. Use a palette knife to get an even finish
10. Bake in a hot oven (210° C / 425° F / Gas Mark 7) for 5 minutes and then finish under the grill.
SERVING
11. Serve hot immediately
Chef
