Mussel and Potato Casserole

Name: Mussel and Potato Casserole
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 1/4 lb (115 g) bacon, cut into pieces; 2 tablespoons (30 ml) canola oil; 3 shallots, finely chopped; 1 clove garlic, finely chopped; 1 cup (250 ml) apple cider or white wine; 3 cups (750 ml) baby potatoes, halved; 2 lbs (1 kg) fresh mussels, washed; 1 container 5 oz (142 g) baby spinach (1.5 litres/6 cups); Salt and pepper

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Preparation 20 min
Cooking 30 min
Servings 4

In Eastern Canada and British Columbia, locally farmed mussels are easy to find in grocery stores. They take centre stage in this skillet recipe, alongside large chunks of bacon and halved baby potatoes. Basically, this is a heartier, more rustic take on the clear-broth versions often found on restaurant menus.

Featured in RICARDO Magazine FALL 2014

Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free

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