Warm Mussel And Spinach Salad Recipe

Summary

CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Fresh spinach1 1⁄4 Pound
 Garlic cloves2 Large, peeled and crushed
 Dijon mustard2 Tablespoon
 Lemon juice2 Tablespoon
 Fruity extra virgin olive oil3⁄4 Cup (12 tbs)
 Salt1⁄2 Teaspoon (adjust quantity as per taste)
 Minced red onion1⁄3 Cup (5.33 tbs)
 Olive oil1 Tablespoon
 Mussels1 1⁄2 Pound, scrubbed, beards removed
 Thick sliced bacon1⁄2 Pound, cut into 1/2 inch slices
 Sherry/Red wine vinegar2 Tablespoon
 White mushrooms2 Ounce, thinly sliced (1 1/2 cups)
 Garlic flavored croutons1 1⁄4 Cup (20 tbs)
 Cherry tomatoes8 , split
 Black pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 2835 Calories from Fat 2060

% Daily Value*

Total Fat 226 g347%

Saturated Fat 27.1 g135.3%

Trans Fat 0 g

Cholesterol 250.5 mg

Sodium 4787.3 mg199.5%

Total Carbohydrates 72 g24%

Dietary Fiber 16.5 g65.9%

Sugars 11.3 g

Protein 120 g239.3%

Vitamin A 1101.2% Vitamin C 426.3%

Calcium 78.9% Iron 239.6%

*Based on a 2000 Calorie diet

Directions

Remove the stems from the spinach.
Wash in several changes of water to remove the sand.
Dry well (a salad spinner works well).
Cut it into 3/4 inch strips.
This is easily done by rolling several leaves together lengthwise into a tight cylinder and cutting across the roll.
This should make about 8 to 10 cups of spinach.
Put the spinach in a large salad bowl.
Prepare the vinaigrette.
Combine the garlic, mustard, and lemon juice in a medium-size bowl.
Add the olive oil in a slow, steady stream, whisking continuously.
Stir in the salt and the red onion.
Set aside.
Steam the mussels Pour 1 tablespoon of olive oil into a large pot with a tight-fitting lid and heat until fragrant; then drop in the mussels, cover, and cook just until the shells are open, about 4 minutes.
Remove the mussels from their shells and add the meat to the vinaigrette.
While the mussels are cooking, begin sauteing the bacon in a medium-large skillet.
Separate the pieces and cook until quite crisp.
Remove the bacon with a slotted spoon to paper towels or a brown bag to drain.
Discard the bacon fat, add the sherry vinegar, and deglaze the pan over medium-high heat for just a minute to incorporate all the browned cooking bits.
Add this vinegar to the vinaigrette.
Add the mushrooms, crumbled bacon, and croutons to the spinach, turn the vinaigrette over the spinach, and quickly toss to cover evenly.
Add the tomatoes and a generous amount of black pepper,
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