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Ingredients
- 2 (pound) small red potatoes
- 4 (tablespoon) olive oil, divided
- 1 (tablespoon) minced garlic
- 2 (pound) mussels, cleaned and beards removed
- 1 (bunch) baby spinach
Directions
- Simmer potatoes in enough salted water to cover by 1-inch until just tender, about 15 minutes. Drain and rinse under cold water until cool enough to handle. Pat dry and halve (quarter larger potatoes).
- Heat 3 tablespoons of oil in a large heavy skillet over moderately high heat. Saute potatoes with salt, to taste, turning occasionally, until golden brown, about 10 minutes.
- While potatoes are sauteing, cook garlic in remaining oil in a 5 to 6-quart pot over moderately high heat, stirring, until fragrant.
- Add water and once boiling, stir in mussels, cover and steam mussels 3-5 minutes, until mussels are opened. Discard any unopened mussels.
- Add spinach to potatoes, tossing until just wilted, about 2 minutes. Remove potatoes and spinach to serving platter and pour mussels with their cooking liquid over top. Serve.
Nutrition Information
This nutrition information is an estimate only. We use software to calculate the nutritional analysis from the individual ingredients in each recipe. While we do our best to ensure accuracy, we make no representation or warranty regarding the information, and there can be no assurance that any of the information contained therein has not been, or will not be changed or altered.
amount per serving
- Calories
- 186
- Total Fat
- 14g
- Saturated Fat
- 2g
- Cholesterol
- 2mg
- Sodium
- 20mg
- Carbohydrate
- 14g
- Dietary Fiber
- 1g
- Sugars
- 1g
- Protein
- 2g
- Vitamin A
- 47%
- Vitamin C
- 40%
- Calcium
- 3%
- Iron
- 11%
- Potassium
- 407mg
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