About this recipe: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.
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
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Method Prep:20min › Cook:20min › Ready in:40min
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.
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.