Ingredients
Scale
- 2 pounds fresh mussels (cleaned and debearded)
- 2 tablespoons olive oil
- 1 medium onion (finely chopped)
- 4 cloves garlic (minced)
- 1 cup cherry tomatoes (halved)
- 1 cup heavy cream
- 1 cup fresh spinach (chopped)
- 1/2 cup grated Parmesan cheese
- Salt and pepper (to taste)
- Fresh basil leaves (for garnish)
- Crusty bread (for serving (optional))
Instructions
- Start by cleaning your mussels under cold running water. Discard any that are cracked or remain open after tapping them lightly.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Add the minced garlic and cook for another minute, stirring frequently to prevent burning.
- Stir in the cherry tomatoes and cook until they start to soften, about 2-3 minutes.
- Pour in the heavy cream, then add the chopped spinach. Stir until the spinach wilts.
- Add the cleaned mussels to the pot, cover, and cook for about 5-7 minutes, or until the mussels open. Discard any that do not open.
- Finally, stir in the Parmesan cheese and season with salt and pepper to taste. Serve immediately with crusty bread for dipping!
- Prep Time: 10
- Cook Time: 15