4 servings (serving size: about 2 dozen mussels, 2 cups spinach mixture, and 1 tablespoon bacon)
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
How to Make It
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.
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.
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