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Mussels with spinach, garlic and Parmesan cheese

Cooked mussels with a mussel sauce and sautéed spinach.

Ingredients

5celery stalks
Black pepper
50gButter
3Shallots
2Dry white wine
2Garlic cloves
5sprigs of thyme
Mussels

2White wine
2Garlic cloves
50gCrème fraîche
250gcold unsalted butter in pieces
3Shallots
liquid from cooked mussels

1Shallot
Garlic
Fresh spinach

Parmesan cheese (finely grated)
Panko

Preparation

  1. Rinse the mussels and clean them thoroughly.
  2. Put the shallots, celery, and garlic in a tall pan.
  3. Add the mussels, black pepper, and thyme.
  4. Pour the white wine over and turn the heat to high with a lid on the pan.
  5. After a few minutes—when the wine is boiling—shake the mussels and let the cooking liquid come to a boil again. Then add the butter.

  1. Finely chop the shallot, press the garlic, and sauté in a little oil.
  2. Add the white wine and reduce by half.
  3. Add the mussel liquid and again reduce by half over low heat.
  4. Slowly add the cold butter while stirring continuously.
  5. Add the crème fraîche.
  6. Add chopped parsley and/or chervil to taste.

  1. Wash the spinach and sauté with a chopped shallot and a little garlic.
  2. Season with salt.

  1. Place the spinach in the center of the plate.
  2. Arrange the mussels on top, some with shell and some without.
  3. Sprinkle a little panko over and grate Parmesan cheese over the dish.
  4. Place in a hot oven for 1 minute, or briefly under the salamander.
  5. Froth the sauce with a hand blender and spoon generously over the dish.