Shellfish and Bacon Spinach Salad

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.

Yield: 4 servings (serving size: about 2 dozen mussels, 2 cups spinach mixture, and 1 tablespoon bacon)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 165
  • Calories from fat: 25%
  • Fat: 4.6g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.7g
  • Protein: 16.7g
  • Carbohydrate: 14.9g
  • Fiber: 4.2g
  • Cholesterol: 37mg
  • Iron: 7.3mg
  • Sodium: 586mg
  • Calcium: 96mg

Ingredients

  • 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

Preparation

  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.
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