Moules aux Épinards

Name: Moules aux Épinards
Cuisine: France
Ingredients: 2 tablespoons bread crumbs (preferably homemade); lemon juice; freshly ground black pepper; 1 10-ounce box frozen spinach, cooked, drained, and chopped; 2 tablespoons chopped parsley; salt; 12 mushrooms, chopped; 1 teaspoon freshly grated nutmeg; 2 tablespoons olive oil; 1 large onion, chopped; ½ cup dry white wine or water; 1 teaspoon thyme; ½ cup dry white wine or water; 2 pounds (about 24) mussels

Baked Mussels Filled with Spinach and Mushrooms

Preparation info

For
6
People

Difficulty
Easy

Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

About

Delicious and quite dressy as a first course. If it is your main course, double the proportions.

Ingredients

2 pounds (about 24) mussels
½ cup dry white wine or water
1

Europe
France
Dinner
Mediterranean

Method

Scrub the mussels and remove the beards. Soak them in cold water for 10 minutes, then discard all those that are opened or too heavy. Place the mussels in a large pan with the wine or water and thyme. Cover and cook for 5 minutes, or until the shells have opened. Cool.

Preheat oven to 375°