Mussels with spinach is a nutritious and delicious dish that blends the umami of fresh mussels with the freshness of spinach. Here’s a step-by-step guide to prepare it.
First, gather the ingredients: 500g fresh mussels, 300g spinach, 3 cloves of garlic (minced), 1 tablespoon olive oil, 1 teaspoon soy sauce, a pinch of salt, and a dash of lemon juice.
Start by cleaning the mussels. Scrub their shells under cold water and remove the beards. Discard any open mussels that don’t close when tapped. Blanch the mussels in boiling water for 2–3 minutes until they open. Drain and set aside, reserving the cooking liquid.
Next, blanch the spinach in the same water for 1 minute, then rinse under cold water and squeeze out excess water. Chop the spinach into bite-sized pieces.
Heat olive oil in a pan over medium heat. Sauté minced garlic until fragrant, then add the spinach. Stir-fry for 1 minute, then add the blanched mussels. Pour in 2 tablespoons of the reserved mussel liquid, soy sauce, and salt. Simmer for 2 minutes to let the flavors meld.
Finish with a squeeze of lemon juice for brightness. Serve hot as a appetizer or a light main course. This dish is quick, healthy, and packed with oceanic and garden-fresh flavors!
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