Mussels With Saffron and Spinach



Mussels with Saffron and Spinach

Trade in your usual moules mariniere for this pepped-up Spanish recipe for mussels with saffron and spinach that's ready in just 30 minutes. Cook it for a dinner for two, or serve as part of a mixed tapas.
Total Time 30 mins


  • 150 g spinach
  • olive oil
  • 4 tbsp dry white wine
  • 2 onions, finely chopped
  • 4 bay leaves
  • 1 celery stick, finely chopped (optional)
  • few sprigs of thyme
  • 10 black peppercorns
  • 1 kg mussls, cleaned
  • 1 tbsp butter
  • 2 pinches saffron strands
  • 250 g crème fraîche
  • crusty bread to serve


  • STEP 1
    Wash the spinach, drain and then wilt it in a pan with a little olive oil. Set aside.
    STEP 2
    Pour the wine into a large heavy-based pan with a tight-fitting lid. Add the onions, bay leaves, celery, thyme and peppercorns and bring to a simmer.
    STEP 3
    Now tip in the mussels and cover the pan, keeping it over a medium heat. Shake the pan now and then. Check to see that the mussels have opened after about 5 minutes and, when they are all open, tip the lot into a colander set over a bowl to catch the stock. Discard any mussels that have refused to open. Remove the flesh from some of the mussels and discard these shells.
    STEP 4
    Wipe the pan and return it to the heat. Melt the butter and add the saffron, crème fraîche, the mussel liquor, and season. Bring to the boil and simmer for a couple of minutes, then return the spinach and the mussels. Cook for a minute to warm the mussels through, and serve immediately in warmed bowls with crusty bread.


Saffron adds a savory addition to the dinner serving. 

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