Baked Mussels with Spinach and Cheese Recipe2021-09-01
- Cuisine: American
- Course: Oven
- Skill Level: Advanced
- Add to favorites
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 30m
- Ready In: 40m
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat12 g
Trans Fat0.5 g
Unsaturated Fat2 g
Baked mussels with spinach and cheese. Broiled green mussels with white wine, cheese, and spinach. Very nice and healthy! Are you looking for more delicious seafood recipes? We have a huge collection of them, please check it out-Seafood
Ingredients You Need to Prepare Baked Mussels with Spinach and Cheese
dry white wine, shallots, parsley, bay leaf, thyme, green mussels, unsalted butter, spinach, heavy cream, Parmesan cheese
Baked Mussels with Spinach and Cheese Recipe
- 1 cup (250 ml) dry white wine
- 4 tablespoons finely chopped fresh shallots
- 1 teaspoon cracked black pepper
- 4 sprigs parsley
- 1 bay leaf
- 1/2 teaspoon chopped fresh thyme
- 2 pounds (960 g) green mussels, sorted and cleaned
- For the Stuffing:
- 2 tablespoons unsalted butter
- 2 cups chopped spinach
- 1/2 cup (125 ml) heavy cream
- 3 tablespoons chopped fresh parsley
- salt and freshly ground black pepper
- 1/3 cup grated parmesan cheese
In a large pot, combine dry white wine, 2 tablespoons of shallots, cracked black pepper, parsley sprigs, bay leaf, and chopped fresh thyme. Stir well, then bring to a boil over medium-high heat.
Add mussels to the pot, cover and steam until just opened, for about 2-3 minutes. Using a slotted spoon, remove steamed mussels from the pot and set aside.
Using a strainer lined with several layers of cheesecloth, strain the cooking liquid. Reserve and set aside.
In a heavy-based pan, melt the butter over medium heat. Add the remaining shallots and cook, stirring occasionally, until soft, for about 3-4 minutes. Stir in 2 cups chopped spinach, then cover the pot and cook until spinach wilted. Uncover the pot and continue cooking until the liquid from the spinach evaporated, for a further 3-4 minutes.
Pour in 1/2 cup (125 ml) of strained liquid and cook, stirring occasionally, until the mixture almost dry, for about 5 minutes. Stir in the heavy cream and cook for another 10 minutes. Stir in chopped parsley, then season to taste with salt and black pepper.
Heat the broiler. Make a bed of rock salt on a baking sheet. Arrange mussels on the baking sheet, then spoon the spinach mixture over. Top with grated Parmesan cheese. Broil for 4-5 minutes or until cheese is melted.