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

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

- In a large saucepan, brown bacon in oil. Season with pepper. Add shallots and garlic and cook for 2 minutes. Deglaze with cider.
- Add potatoes and bring to a boil, cover and simmer for 15 minutes or until potatoes are tender.
- Add mussels, stir, cover and cook for 5 minutes or until mussels open. Discard closed mussels. Stir in spinach and let wilt for 2 minutes, covered. Adjust seasoning.

Mussel and Potato Casserole

Categories

Ingredients

Preparation

Personal Note