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    Mussels with Potato Dumplings and Spinach

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    Mussels with Potato Dumplings and Spinach


    • 300g finely chopped shallots
    • Butter for sautéeing
    • Sprig of thyme
    • 1 clove garlic, finely chopped
    • 1 bay leaf
    • 1kg fresh mussels, scrubbed
    • Glass of white wine
    • Pinch of saffron
    • 200ml cream
    • baby spinach, to serve
    • Potato dumplings, to serve


    1. Sweat the shallots in some butter, add the thyme, garlic and bay leaf. Add the mussels, white wine and saffron. Cook until the mussels open. Allow to cool, then separate the mussels from the stock, discarding the shells as you go. Reduce the stock by a third, and add the cream. Season.
    2. Put a few baby spinach leaves in the bottom of the bowl, then add the mussels, the sauce, and some potato dumplings. Serve immediately.
    3. See Potato Dumplings

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