Recipe by lola
"A simple dish of mussels cooked just right in chicken broth. Serve it as a starter to a meal, or as a meal in itself! Serve hot with rice or French bread to dunk in the soup.
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3 1/4 cups
2 1/4 pounds
mussels, cleaned and debearded
fresh spinach, leaves torn in half
I used frozen mixed veggies in a bag and prepared them just as the recipe states for the carrots and celery. I used frozen mussels out of a bag from Jewel and prepared them the same as the recipe calls for. I also cooked linguine noodles on the side, tossed with a little extra virgin olive oil and dried parsley before pouring the broth mussels and veggies over the noodles. It was an excellent and complete meal!
1 star All I tasted was the celery and carrots. The taste of the mussels never came through. Next time I will steam it just with a little wine and garlic.
Absolutely the best mussels I have ever tasted!! They simply disappeared from everyone's plate. Perfectly cooked, fantastic flavor.
So, soooo good! I doubled the amount of carrots and celery, and it was like serving a gourmet soup with mussels. I served it over pasta tossed in EVOO. This is a perfect recipe, and I will make it again. My kids loved it - even my super picky 5 year old requested it "tomorrow." :)
The whole family liked this. I did not have fresh spinach on hand so I used frozen spinach and it turned out pretty good. Would make this again.
Great recipe. Easy to fix and a change from preparing them using wine.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 320
** Calories from Fat: 116
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