- 1kg mussels
- 1 bunch fresh spinach
- 3 cloves of garlic
- 1 bunch parsley, chopped
- olive oil
- 200ml fish broth
- 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.
- 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.