Cook time
30 mins
Recipe Difficulty
Easy
Yield
Serves 6
Ingredients
- 1 tbsp canola oil
- 1 cup thinly sliced shallots
- 2 tsp chopped garlic
- 1 cup white wine
- 1 ½ cups whipping cream
- ½ tsp salt
- ½ tsp smoked paprika
- 2 lb (1 kg) mussels, rinsed, scrubbed and beards removed (about 8 cups)
- 1 pkg (5 oz/142 g) baby spinach, roughly chopped (about 4 cups)
- ¼ cup chopped fresh Italian parsley
- ¼ cup chopped fresh tarragon, or 1 tbsp dried tarragon, crumbled
Directions
- Place a large Dutch oven on barbecue grid. With lid down, preheat natural gas barbecue on high heat for 10 minutes.
- Heat oil in Dutch oven. Sauté shallots and garlic until softened, about 1 - 2 minutes. Pour in wine and bring to a boil. Add cream, salt and paprika; stir to combine. Stir in mussels and cover. With lid down, continue to cook for 10 minutes. Add spinach, parsley and tarragon. Return cover and cook for an additional 5 minutes. Remove from heat. Remove and discard any unopened mussels. Serve immediately.
Nutritional analysis per serving
*Ingredient not included in nutritional analysis.
194 calories, 9.7 g fat, 4.2 g protein, 22.8 g carbohydrate, 1 g fibre, 270 mg sodium