Best Oven Roasted Mussels With Fresh Spinach Recipes

MUSSEL-AND-SPINACH GRATIN

Steps:

• In a large, deep-sided saucepan combine the wine and mussels, and over high heat bring the mixture to a boil. Cover and cook just until the mussels open, about five minutes. Do not overcook. Remove from the heat. Remove the mussels with a strainer, then strain and reserve the mussel cooking liquid. Discard any mussels that do not open.
• Allow the mussels to cool slightly, and when they are not too hot to touch, remove them from their shells and set aside.
• Bring a large pot of salted water to a rolling boil. Add the spinach and cook just until soft, for one or two minutes. The spinach should remain a bright, vivid green. Immediately drain the spinach and rinse it thoroughly in cold water to set the color. Drain thoroughly, squeezing out any excess liquid. Season to taste with salt, freshly ground black pepper and freshly grated nutmeg and set aside.
• Preheat broiler.
• Prepare the hollandaise: In the top of a double boiler combine the egg yolks and mussel cooking liquid and beat with a whisk over hot but not boiling water until fluffy.
• Add a few spoonfuls of butter to the mixture and whisk continually until the butter has melted and the sauce begins to thicken. Be certain that the water in the bottom of the boiler remains hot but does not boil. Continue adding the butter, bit by bit, stirring constantly.
• Add the salt and lemon juice. Taste and adjust seasoning if necessary.
• Add several tablespoons of hollandaise to the spinach and toss. Divide the spinach among four six-inch round baking dishes and flatten it into a smooth bed. Sprinkle the mussels evenly over the spinach, then spoon hollandaise sauce over the mussels.
• Broil just until the top is crisp and brown. Serve immediately.

OVEN ROASTED MUSSELS

Steps:

• Preheat oven to 450 degrees.
• Position 1 rack in bottom third of oven and the other rack in top third of oven.
• Mix 1st seven ingredients in a small bowl; season with salt and pepper.
• Brush bread on both sides with olive oil; place on top baking rack in oven.
• Place mussels in wide oven-proof pot; cover and put on bottom rack.
• Roast mussels until mussels open, about 5-9 minutes.
• Watch bread until it is lightly toasted.
• Remove any mussels that did not open.
• Add herb butter and stir until melted.
• Divide mussels and juices among bowls and sprinkle with remaining chopped chives.
• Serve with bread.

OVEN-ROASTED MUSSELS WITH FRESH SPINACH

Steps:

• Preheat the oven to 400 degrees. Clean the mussels. Inspect each one carefully and discard any that have opened (if some are partly open, tap them with your finger, and if they close back up they are O.K.) or have cracked shells. Place in a large bowl, fill the bowl with cold water and rinse several times, swishing the mussels around in the water, pouring out the water and refilling. Clean the shells, if necessary, with a brush or the end of one of the mussels, and pull out the beards -- the hairy attachments emerging from the shells. Do not do this until just before cooking, or the mussels will die and spoil.
• Combine all of the ingredients in a large bowl and toss with the mussels. Refrigerate for 10 minutes.
• Arrange the mussels, pointed ends up, in a single layer in a cast iron skillet and/or a heavy baking dish. Spoon the marinade left in the bowl over the mussels and place in the preheated oven. Bake for about 10 minutes, until most of the mussels have opened.
• Meanwhile, steam the spinach in a large pot above 1 inch of boiling water until tender, about 5 minutes. Remove from the heat, arrange on a large round platter, and season with a little bit of coarse sea salt and pepper.
• Arrange the mussels that have opened on top of the spinach and return the pan to the oven for another 5 minutes. Remove from the heat and discard any mussels that have not opened. Arrange all of the mussels on top of the spinach, pour the juices in the pan over the mussels and spinach, sprinkle on the parsley and serve over a bed of steamed spinach, with crusty bread.