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Shellfish and Bacon Spinach Salad

Randy Mayor
Yield 4 servings (serving size: about 2 dozen mussels, 2 cups spinach mixture, and 1 tablespoon bacon)
Gently rinse mussels under cold running water, and discard any opened mussels before you cook them. After cooking, be sure to discard any unopened mussels. Total time: 30 minutes.


  • 2 thick slices applewood-smoked bacon, diced (such as Neuske's)
  • 2 garlic cloves, minced
  • 1/4 cup riesling or other dry white wine
  • 1/8 teaspoon crushed red pepper
  • 3 pounds mussels, scrubbed and debearded
  • 1/3 cup thinly sliced red onion, separated into rings
  • 2 (6-ounce) packages prewashed baby spinach

Nutrition Information

  • calories 165
  • caloriesfromfat 25 %
  • fat 4.6 g
  • satfat 1.5 g
  • monofat 0.6 g
  • polyfat 0.7 g
  • protein 16.7 g
  • carbohydrate 14.9 g
  • fiber 4.2 g
  • cholesterol 37 mg
  • iron 7.3 mg
  • sodium 586 mg
  • calcium 96 mg

How to Make It

  1. Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan. Crumble bacon; set aside.

  2. Add garlic to drippings in pan; cook over medium heat 1 minute. Add wine and crushed red pepper. Add mussels to pan; cover and cook 6 minutes or until shells open. Remove from heat; discard any unopened shells. Place mussels in a bowl. Add sliced red onion and spinach to wine mixture in pan; cook 1 minute or until spinach wilts. Divide spinach mixture among 4 plates; sprinkle evenly with bacon. Arrange mussels over the spinach mixture; drizzle evenly with any remaining wine mixture.