Title: Mussels and Herbed Veggies
Categories: Seafood Vegetable Main
Yield: 4 Servings

1	tb	Olive oil
3/4	lb	Carrots; cut in 1/4" dice
2	c	Leeks; chopped - or onions
4		Ribs celery; 1/4" dice
10	oz	Spinach; washed & chopped
2		Cloves garlic; chopped
2	tb	Fresh parsley; minced
1	ts	Dried thyme
		Salt and pepper to taste
1	c	Veggie stock or clam juice
2	lb	Mussels; scrubbed & bearded
1/4	ts	Paprika

Heat the oil in a large skillet over medium-high heat. Add carrots, leeks, and celery and saute until tender-crisp, about 8 to 10 minutes. Stir in the spinach, garlic, parsley, thyme, salt, and pepper. Continue cooking until the vegetables soften, about 2 minutes longer.

Add the vegetable broth and paprika. Top with cleaned mussels and cover tightly. Steam for 8 to 10 minutes, or until the mussels open.

Serve in soup bowls with crusty bread.

previous

next