Spinach Crème Fraîche Mussels

Name: Spinach Crème Fraîche Mussels
Prep time: 13 min
Total time: 13 min
Yield: 4 people
Cuisine: Belgisch - Wallonië
Ingredients: 2 kg Fresh mussels; 3, finely sliced Shallots; 30 g Butter; 180 ml Dry white wine; 120 g Crème fraîche; 150 g Baby spinach; 2 tbsp, chopped Parsley; to taste Black pepper

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Wilted spinach and crème fraîche turn the cooking juices into a softer, greener sauce that still feels fresh and lively around the mussels.

Serves: 4 people

Preparation time: 13 min

Ingredients

Fresh mussels – 2 kg
Shallots – 3, finely sliced
Butter – 30 g
Dry white wine – 180 ml
Crème fraîche – 120 g
Baby spinach – 150 g
Parsley – 2 tbsp, chopped
Black pepper – to taste

Method

STEP 1
Clean the mussels and keep them ready in a colander. Soften the shallots in the butter for 3 minutes in a large pot.
STEP 2
Pour in the white wine and bring it to the boil. Add the mussels, cover and steam for 4 minutes.
STEP 3
Remove the lid, add the spinach by handfuls and stir so it wilts in the hot steam and broth. Stir in the crème fraîche until it melts into the liquid.
STEP 4
Cover the pan for 1 minute more if needed so the last mussels open and the spinach fully softens.
STEP 5
Finish with parsley and black pepper and serve immediately while the broth is creamy and green-flecked.