- 2 pounds fresh mussels
- 5 large garlic cloves, minced
- 2 teaspoons olive oil
- 1 (28-ounce) can whole Italian plum tomatoes, undrained
- 5 large fresh basil leaves, coarsely chopped
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 (6-ounce) package fresh spinach
- Italian bread
- Garnish: chopped fresh basil
- Scrub mussels thoroughly with a scrub brush, removing beards. Discard any opened shells.
- Sauté garlic in hot oil in a Dutch oven over medium heat 1 to 2 minutes. Add tomatoes, chopped basil, and next 2 ingredients; simmer, stirring occasionally, 5 minutes.
- Add mussels and spinach; cook, covered, 5 minutes or until all mussels have opened. Remove from heat. Serve with Italian bread. Garnish, if desired.
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