Mussel and Potato Casserole

Name: Mussel and Potato Casserole
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 1/4 lb (115 g) bacon, cut into pieces; 2 tablespoons (30 ml) canola oil; 3 shallots, finely chopped; 1 clove garlic, finely chopped; 1 cup (250 ml) apple cider or white wine; 3 cups (750 ml) baby potatoes, halved; 2 lbs (1 kg) fresh mussels, washed; 1 container 5 oz (142 g) baby spinach (1.5 litres/6 cups); Salt and pepper

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Preparation 20 MIN

Cooking 30 MIN
Servings 4

Ingredients
Preparation

Ingredients

1/4 lb (115 g) bacon, cut into pieces
2 tablespoons (30 ml) canola oil
3 shallots, finely chopped
1 clove garlic, finely chopped
1 cup (250 ml) apple cider or white wine
3 cups (750 ml) baby potatoes, halved
2 lbs (1 kg) fresh mussels, washed
1 container 5 oz (142 g) baby spinach (1.5 litres/6 cups)
Salt and pepper

Preparation

In a large saucepan, brown bacon in oil. Season with pepper. Add shallots and garlic and cook for 2 minutes. Deglaze with cider.
Add potatoes and bring to a boil, cover and simmer for 15 minutes or until potatoes are tender.
Add mussels, stir, cover and cook for 5 minutes or until mussels open. Discard closed mussels. Stir in spinach and let wilt for 2 minutes, covered. Adjust seasoning.

Content	% Daily Value
Calories 420
Total Fat 22 g
Saturated Fat 5 g
Sodium (salt) 530 mg
Carbohydrates 28 g
Fibre 3 g
Protein 16 g

Mussel and Potato Casserole

Ingredients

Preparation

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Nutrition Facts