• 2servings
  • 20minutes
  • 320calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B6, B9, D
MineralsIodine, Fluorine, Manganese

Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 1 onion, chopped

  3. 2 cloves garlic, minced

  4. 1 carrot, sliced

  5. 1 stalk celery, sliced

  6. 3 1/4 cups chicken broth

  7. 2 1/4 pounds mussels, cleaned and debearded

  8. 1 bunch fresh spinach, leaves torn in half

Instructions Jump to Ingredients ↑

  1. Heat the olive oil in a large pot over medium heat. Cook the onion and garlic in the hot oil until softened, 5 to 7 minutes. Stir the carrot and celery into the mixture and continue cooking until the carrot and celery have also softened, another 7 to 10 minutes.

  2. Pour the chicken broth into the pot and bring to a boil; cook at a boil for 5 minutes. Add the mussels; cover the pot and allow the mussels to simmer in the broth mixture just until they begin to open, about 5 minutes. Discard any mussels which do not open. Stir the spinach into the broth just before serving hot.


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