Medium
4 people
110 min
This recipe is taken from the Crossroad Project, that was created to promote Grana Padano cheese and other high quality products from Lombardy in China. Crossroad is a project of the Grana Padano Protection Consortium, together with the Region of Lombardy and Union Camere: a perfect blend of sales and cultural promotion.
The objective of this project was the promotion of quality Italian products as a versatile ingredient of ethnic cuisines, particularly those, like the Chinese, characterised by a long history of cooking traditions, just like Italian cuisine.
Italian PDO products meet the taste of foreign consumers in Italian recipes, but they can also feature successfully in fusion cooking, creating unique and different dishes.
Ingredients
- 1 kg mussels, cleaned and de-bearded
- 50ml white wine
- 300g frozen leaf spinach, defrosted
- 15g butter
- 2 shallots, finely chopped
- 65g Grana Padano, grated
- freshly milled black pepper
- frites to serve
Preparation
Place the cleaned and de-bearded mussels in a large pan with the white wine.
Cover and bring to the boil. Steam the mussels for 2-3 minutes until they are all open. Drain and discard any that are not open.
Take off the half shell without the mussel in it and discard. Place the shell with the mussels in on a grill pan covered with foil. Preheat the grill.
Place the defrosted spinach in a sieve and squeeze out all the juice.
Melt the butter in the empty mussel pan and sauté the shallot for 2 minutes.
Stir in the spinach and take off the heat before stirring in 55g of the grated Grana Padano.
Using a teaspoon, spoon a little of the mixture into each mussel shell, half covering the mussel. Sprinkle all the mussels with the remaining grated cheese and freshly milled black pepper.
Cook under the grill for 1-2 minutes and serve immediately with a bowl of frites.
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