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Glenelg Inn Blue Mussels with Dandelion Leaves

Glenelg Inn Blue Mussels with Dandelion Leaves

This simple recipe will enhance the beautiful flavours of your favourite blue mussels.

Glenelg Inn Blue Mussels with Dandelion Leaves

 

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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