Mussels Stuffed with Spinach

Preparation info

  • Serves


    • Difficulty


Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

  • About

A Provencal recipe for mussels filled with spinach. The mussels can be prepared and stuffed in advance and finished off at the last moment. An excellent recipe for larger mussels – too small and it gets fiddly.


  • 4 × 600 ml/1 pint measures of mussels
  • 50 ml/2


Scrub the mussels well and remove all their beards and barnacles. Discard any that do not close when tapped against a hard surface. Pour the wine into a wide pan large enough to take all the mussels. Bring to a simmer and add the mussels. Cover and shake over the heat until the mussels have all opened. Any that steadfastly refuse to open after 10 minutes should be thrown out. Remove and discard