|I bought a 5 pound bag of mussels recently. That’s a lot of mussels for two people…what was I thinking? So here are several of the recipes I created using these delicious little sea creatures.|
1 tablespoon butter
1-2 tablespoons extra virgin olive oil
3-4 cloves garlic minced
1 quart chicken stock
1/2 teaspoon dried basil leaves
1 teaspoon dried parsley
1/2 teaspoon cracked black pepper
1 1/2 pounds fresh mussels
1 cup fresh spinach (packed)
1/2 cup shredded Italian blend cheese
pinch of dried red pepper flakes
Cook pasta according to package directions for al dente; drain and set aside
In a deep skillet melt the butter and oil together over medium heat; saute the garlic for 30-40 seconds till just fragrant. Add the chicken stock, basil, parsley and pepper. Bring the broth to a boil; add the mussels. Cover and cook for 2-3 minutes till mussels open, discard any that do not open.
Stir in the pasta and fresh spinach, cover and steam on low heat for 1-2 minutes. Remove from heat and top with the cheese blend and pepper flakes. Serve with some crusty bread for dipping.
Note: whole wheat, spinach pasta or herb flavored pasta like rosemary, basil or garlic would work well with this recipe.