 |
|
To clean fresh mussels, scrub clean under cold running water and cut or pull off the long beard. Place in a bowl of cold water and leave to stand for 2 to 3 hours. This will allow the mussels to purge themselves of sand. Discard any that float or are open.
Discard and stalks and large veins if using fresh spinach and wash thoroughly. NOTE: it is only necessary to cook fresh spinach. Place in boiling salted water for 2 minutes. Remove and cool under cold water. Squeeze to remove moisture. Chop Finely
Fry the onion in the butter. Add the spinach, garlic, nutmeg, salt and black pepper. Stir. Add the white wine and turn up the heat. Cook for 5 minutes, until the wine is almost dry. Add the stock and bring to the boil. Stir and cook for 5 minutes. The consistency should be that of double cream; if it's too thin, continue cooking over heat, stirring until it thickens.
Add the mussels and cover the pot. Cook until the mussels have opened, continuously shaking the pot. Remove from the heat and season to taste. Pour into bowls, evenly distributing the mussels. Swirl a little cream over each and serve
|
|