SERVES 4
PER SERVING
311 CALORIES
6.3G FAT
PREPARATION TIME 15 MINUTES
COOKING TIME 10 MINUTES
1kg fresh mussels
1 onion, finely diced
2 garlic cloves, crushed
300ml dry white wine,
1–2 teaspoons vegetable stock powder
225g spinach, washed
1 tablespoon Alpro soya alternative to single cream
freshly ground black pepper
1 To clean the mussels, put them in a large bowl and scrape well under cold running water. Pull away the beard on the sides and discard any mussels that are open. Rinse until there is no trace of sand in the bowl.
2 Heat a large, non-stick saucepan, and gently dry-fry the onion for 3–4 minutes. Add the garlic and white wine and cook for a further 3–4 minutes.
3 Stir the stock powder into the pan, and add the mussels. Put the washed spinach on top, cover with a lid, and cook for 1–2 minutes, until the mussel shells open. Add the Alpro soya and stir well, seasoning with black pepper. Discard any mussels that do not open. Ladle the mussels into a bowl and serve at once.
TIP The Alpro soya makes this a dairy-free option. Be careful not to overcook the mussels – they only take a minute or so
WINE CHOICE
Muscadet and mussels is a winning combination and Frascati would be good, too