Mussel and Potato Casserole

Mussel and Potato Casserole

  • Preparation 20 min
  • Cooking 30 min
  • Servings 4
Featured in RICARDO Magazine (FALL 2014)
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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

Preparation

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