Blue Mussels in Spinach Sauce
Blue cultured mussels
Medium Onion, cut into 8 pieces
1, left whole
1 1/2 tbsp
Cleaned and washed spinach
- In a pot with a tight lid, cook the olive oil, garlic, onion, fennel, and thyme on med heat until the colours start to change. Add the mussels and stir. Add the white wine, put the lid on and cook for 3 – 5 minutes or until all mussels are open. Strain off liquid and set aside. Remove the cooked mussels from their shells, keeping a few in-shell for garnish.
- Blanch the spinach in boiling water for 30 seconds. Remove from water and place into a bowl of ice water to stop the cooking process. When cool, squeeze all the water out of the cooked spinach. Using a blender, combine the spinach, cream, and 1 cup of mussel broth until smooth. Pass the mixture through a strainer to remove any lumps. Season with sea salt. Heat the sauce on low heat (heating too fast will lose the green colour). Pour a small amount of spinach sauce on a plate, add your cooked mussels, and garnish with a mussel in shell.