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Mussels Stuffed With Spinach

chef.pierre's picture
Ingredients
  Mussels 600 Milliliter (1 Pint Measure Per Person)
  White wine 2 Fluid Ounce (50 Milliliter)
  Spinach 8 Ounce (225 Grams)
  Thick bechamel sauce 1 Ounce (25 Gram)
  Bechamel sauce 1 Ounce, thick (25 Grams)
  Salt To Taste
  Pepper 1
  Nutmeg To Taste
  Soft breadcrumbs 2 Ounce (50 Gram)
  Soft bread crumbs 2 Ounce (50 Grams)
  Butter 2 Ounce (50 Grams)
Directions

GETTING READY
1. In a large pan, place the cleaned mussels
2. Add in the white wine
3. Cover and cook till the mussels open
4. Remove the top shell of the mussels and set aside till required

MAKING
5. In the food processor, place the spinach and puree it till smooth
6. Add the thick béchamel to the food processor and puree it too
7. Season the mix with salt and pepper and nutmeg
8. Top the mussels with this mixture
9. Use a palette knife to get an even finish
10. Bake in a hot oven (210° C / 425° F / Gas Mark 7) for 5 minutes and then finish under the grill.

SERVING
11. Serve hot immediately

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Grilling
Ingredient: 
Seafood
Interest: 
Everyday
Preparation Time: 
15 Minutes
Servings: 
2

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