Garlic and Spinach Mussels

    40 min

    A simple dish of fresh mussels cooked with a combination of garlic, carrot, onion and celery in chicken stock. It's finished off with fresh spinach which adds great flavour.

    7 people made this

    Serves: 4 

    • 2 tablespoons olive oil
    • 1 onion, finely chopped
    • 2 cloves garlic, minced
    • 1 carrot, finely diced
    • 1 stick celery, finely chopped
    • 750mls chicken stock
    • 1kg mussels, cleaned and debearded
    • 1 bunch fresh spinach, leaves torn in half

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Heat the olive oil in a large pot over medium heat. Cook the onion and garlic in the hot oil until softened, 5 to 7 minutes. Stir the carrot and celery into the mixture and continue cooking until the carrot and celery have also softened, another 7 to 10 minutes.
    2. Pour the chicken stock into the pot and bring to the boil; cook at a boil for 5 minutes. Add the mussels; cover the pot and allow the mussels to simmer in the stock mixture just until they begin to open, about 5 minutes. Discard any mussels which do not open. Stir the spinach into the stock just before serving.
    3. Serve hot with lots of bread.

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    Reviews in English (8)


    I used frozen mixed veggies in a bag and prepared them just as the recipe states for the carrots and celery. I used frozen mussels out of a bag from Jewel and prepared them the same as the recipe calls for. I also cooked linguine noodles on the side, tossed with a little extra virgin olive oil and dried parsley before pouring the broth mussels and veggies over the noodles. It was an excellent and complete meal!  -  06 Apr 2010  (Review from Allrecipes US | Canada)


    Absolutely the best mussels I have ever tasted!! They simply disappeared from everyone's plate. Perfectly cooked, fantastic flavor.  -  18 Jul 2010  (Review from Allrecipes US | Canada)


    So, soooo good! I doubled the amount of carrots and celery, and it was like serving a gourmet soup with mussels. I served it over pasta tossed in EVOO. This is a perfect recipe, and I will make it again. My kids loved it - even my super picky 5 year old requested it "tomorrow."  -  23 Nov 2010  (Review from Allrecipes US | Canada)