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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 2 |
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A simple dish of mussels cooked just right in chicken broth. Serve it as a starter to a meal, or as a meal in itself! Serve hot with rice or French bread to dunk in the soup. Ingredients:
2 tablespoons olive oil |
1 onion, chopped |
2 cloves garlic, minced |
1 carrot, sliced |
1 stalk celery, sliced |
3 1/4 cups chicken broth |
2 1/4 pounds mussels, cleaned and debearded |
1 bunch fresh spinach, leaves torn in half |
Directions:
1. Heat the olive oil in a large pot over medium heat. Cook the onion and garlic in the hot oil until softened, 5 to 7 minutes. Stir the carrot and celery into the mixture and continue cooking until the carrot and celery have also softened, another 7 to 10 minutes.
2. Pour the chicken broth into the pot and bring to a boil; cook at a boil for 5 minutes. Add the mussels; cover the pot and allow the mussels to simmer in the broth mixture just until they begin to open, about 5 minutes. Discard any mussels which do not open. Stir the spinach into the broth just before serving hot.
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