Mussel and Potato Casserole
Mussel and Potato Casserole
Ingredients
- 1/4 lb (115 g) bacon, cut into pieces
- 2 tablespoons (30 ml) canola oil
- 3 shallots, finely chopped
- 1 clove garlic, finely chopped
- 1 cup (250 ml) apple cider or white wine
- 3 cups (750 ml) baby potatoes, halved
- 2 lbs (1 kg) fresh mussels, washed
- 1 container 5 oz (142 g) baby spinach (1.5 litres/6 cups)
- Salt and pepper
Instructions
- In a large saucepan, brown bacon in oil. Season with pepper. Add shallots and garlic and cook for 2 minutes. Deglaze with cider.
- Add potatoes and bring to a boil, cover and simmer for 15 minutes or until potatoes are tender.
- Add mussels, stir, cover and cook for 5 minutes or until mussels open. Discard closed mussels. Stir in spinach and let wilt for 2 minutes, covered. Adjust seasoning.
Mussel and Potato Casserole