Mussels with Potatoes and Spinach
Mussels with Potatoes and Spinach is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Simmer potatoes in enough salted water to cover by 1 inch until just tender, about 15 minutes.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionSimmer potatoes in enough salted water to cover by 1 inch until just tender, about 15 minutes.
Drain and rinse under cold water until cool enough to handle.
Pat dry and cut in half (quarter larger potatoes).
Heat 2 tablespoons oil in a large heavy skillet over moderately high heat until hot but not smoking, then sauté potatoes with salt to taste, turning occasionally, until golden brown, about 10 minutes.
While potatoes are saut ing, cook garlic in remaining tablespoon oil in a 5- to 6-quart pot over moderately high heat, stirring, until fragrant.
Stir in mussels and 1/4 cup water and cook, covered, until mussels are opened, 3 to 5 minutes. (Discard any unopened ones.).
Add spinach to potatoes, tossing until just wilted.
Serve potatoes and spinach with mussels.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
