Tasty and juicy recipe


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  • 1kg mussels
  • 1 bunch fresh spinach
  • 3 cloves of garlic
  • 1 bunch parsley, chopped
  • olive oil
  • flour
  • 200ml fish broth
  1. Wash spinach and remove as greener leaves, chopped chard stems and reserve. In a saucepan, better mud, over low heat fry the garlic with a pinch of parsley. Once the garlic is soft and before it begins to brown, add the clams, spinach, a handful of parsley and a tablespoon of flour, mix well and cover with fish stock.
  2. Let it cook for 7-8 minutes until the mussels open. Check the salt and serve.


You can add medallions of monkfish or hake preparation to enrich it.