1 kg (2.2 lb) fresh mussels
1/3 cup 65 g butter
2 shallots, chopped finely
3 large leeks, cut into long thin strips
375 g fresh spinach, stems removed, cut into long thin strips
1/2 x 400 g can pimientos, drained and sliced into long thin strips
salt and freshly ground black pepper
1/3 cup 65 g butter
2 shallots, chopped finely
3 large leeks, cut into long thin strips
375 g fresh spinach, stems removed, cut into long thin strips
1/2 x 400 g can pimientos, drained and sliced into long thin strips
salt and freshly ground black pepper
method
1. Discard any mussels that are open and do not close when tapped sharply on the work surface.
2. Scrub the closed mussels under cold running water and remove the beards.
3. Put the mussels in a heavy pan, cover and cook (without liquid) over a high heat for 5 minutes, shaking the pan occasionally, until they open.
4. Discard any that do not open.Strain the liquid through muslin and reserve.
5. Remove most of the mussels from their shells, reserving a few in their shells to garnish.
6. Transfer the strained cooking liquid to a small saucepan and boil rapidly until reduced by half.
7. Melt the butter in a frying pan and gently cook the shallots for 5 minutes, stirring.
8. Add the leeks and spinach, season well and cook for 10 minutes.
9. Stir in the pimiento strips, shelled mussels and reduced cooking liquid. Cook for 3 minutes and then adjust the seasoning.
10. Toss the sauce with freshly cooked pasta and garnish with the reserved mussels in their shells.
2. Scrub the closed mussels under cold running water and remove the beards.
3. Put the mussels in a heavy pan, cover and cook (without liquid) over a high heat for 5 minutes, shaking the pan occasionally, until they open.
4. Discard any that do not open.Strain the liquid through muslin and reserve.
5. Remove most of the mussels from their shells, reserving a few in their shells to garnish.
6. Transfer the strained cooking liquid to a small saucepan and boil rapidly until reduced by half.
7. Melt the butter in a frying pan and gently cook the shallots for 5 minutes, stirring.
8. Add the leeks and spinach, season well and cook for 10 minutes.
9. Stir in the pimiento strips, shelled mussels and reduced cooking liquid. Cook for 3 minutes and then adjust the seasoning.
10. Toss the sauce with freshly cooked pasta and garnish with the reserved mussels in their shells.
serving amount
serves 4
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