Spanish Mussels

Adapted recipe from the Spring 2011 issue of Whole Foods' "Meals for 4 under $10"

Spanish-style Mussels with Spinach

Serves 4 (I halved the recipe)

2 lbs Mussels 
2 jalapeno peppers
1 lime
1.5 c coconut milk (unsweetened)
10 oz frozen spinach or collards
1 bunch cilantro (optional)
2 cups diced tomatoes, fresh or canned
2 tbsp dried or fresh oregano
Pinch black pepper

Scrub mussels under cold running water, discard any open or with broken shells.
Wash and slice jalapenos in half, removing seeds. (wear gloves to do this)
Wash and zest the lime, and cut it in half.

In a medium pot, add coconut milk and greens, cook 3-5 minutes until the greens thaw and separate. Stir in cilantro if using, jalapenos, and lime zest. Squeeze the lime juice into the pot. Add the tomatoes, oregano and pepper and bring to a simmer. Add the mussels, stir, and cover the pot. Let cook 4-6 minutes until the mussels have opened - discard any which don't open. 

Viola! Very quick, very delicious, very nutritious!

1 comment:

  1. You know Mexico and Spain are not the same country, right?