. Difficulty: Medium
. Serves: 4 people
Ingredients1 kg mussels, cleaned and de-bearded
50ml white wine
300g frozen leaf spinach, defrosted
2 shallots, finely chopped
65g Grana Padano, grated
freshly milled black pepper
frites to serve
PreparationPlace 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.