Blue mussels in Spinach Sauce

Servings: 4

Blue cultured mussels

2 lbs. (900g)

Medium Onion

8 pieces

Garlic clove

1, left whole

Thyme

6 sprigs

White wine

1 cup (250mL)

Olive oil

1 1/2 tbsp. (22mL)

Cleaned and washed spinach

1 lb. (450g)

35% cream

1/4 cup (60mL)

Mussel broth

1 cup (250mL)

Sea salt

pinch

In a pot with a tight lid, cook the olive oil, garlic, onion, fennel and thyme on med heat until the colors 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. 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 color. Pour a small amount of spinach sauce on a place, add your cooked mussels, and garnish with a mussel shell.

Recipe provided by the Province of Newfoundland and Labrador