Name: Mussels with Saffron and Spinach
Total time: 30 min
Ingredients: 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

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.

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Total Time 30 mins

Ingredients

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

Instructions

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.

Notes

Saffron adds a savory addition to the dinner serving.

Mussels With Saffron and Spinach