Glenelg Inn Blue Mussels with Dandelion Leaves

By MiNDFOOD

Glenelg Inn Blue Mussels with Dandelion Leaves
This simple recipe will enhance the beautiful flavours of your favourite blue mussels.

 

Serves 2-3

 

2kg blue mussels

3 tbsp olive oil

3 slices bacon, chopped

2 garlic cloves, finely chopped

1 large shallot, finely chopped

3⁄4 cup white wine

Generous handful freshly picked dandelion leaves (or baby spinach)

 

Rinse mussels under tap water. Heat oil in a large pot over a medium-low heat. Brown bacon, garlic and shallots for 5 minutes, stirring occasionally.

Add wine and mussels, then cover with lid. Turn heat to high and cook for 6-8 minutes until steam pours out and shells open. Remove from heat.

Toss in dandelion leaves. Cover and let sit for 2 minutes until leaves have wilted. Discard any mussels that do not open. Stir mussels well to coat and serve.

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