Mussels with Potatoes and Spinach

Total Time:
30 min
15 min
15 min

4 servings

  • 1 pound small red boiling potatoes
  • 2 tablespoons olive oil, plus 2 tablespoons
  • 1 tablespoon minced garlic
  • 2 pounds mussels (preferably cultivated), cleaned and beards removed
  • 1/2 pound baby spinach, trimmed
  • 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 2 tablespoons oil in a large heavy skillet over moderately high heat until hot but not smoking, then saute potatoes with salt, to taste, turning occasionally, until golden brown, about 10 minutes.

  • While potatoes are sauteing, cook garlic in remaining 2 tablespoons oil in a 5 to 6-quart pot over moderately high heat, stirring, until fragrant.

  • Stir in mussels and 1/4 cup water and cook, covered, until mussels are opened, 3 to 5 minutes. (Discard any unopened ones.)

  • Add spinach to potatoes, tossing until just wilted. Serve potatoes and spinach with mussels.

  • Yield: 2 servings

  • Olive-Stuffed Chicken with Almonds Recipe courtesy Gourmet Magazine

  • 1 tablespoon unsalted butter, plus 1 tablespoon 1/4 cup whole almonds with skins 4 boneless chicken breast halves with skin (2 1/4 pounds total) 1 cup brine-cured green olives, such as picholine, pitted and chopped 3 tablespoons water 2 tablespoons chopped fresh flat-leaf parsley Salt and freshly ground black pepper

  • Heat 1 tablespoon butter in a 12-inch nonstick skillet over moderate heat until foam subsides, then toast almonds, stirring often, until a few shades darker, 5 to 8 minutes. Transfer with a slotted spoon to a cutting board to cool (do not clean skillet).

  • While almonds are cooking, pat chicken breasts dry, then cut a 2-inch-long horizontal slit in thickest part of each. Stuff each chicken breast with 1 1/2 teaspoons olives, then season with salt and pepper.

  • Increase heat to moderately high, then add chicken breasts, skin sides down, to butter remaining in skillet and sprinkle with remaining olives. Saute chicken breasts until skins are golden brown, 8 to 10 minutes. Turn chicken breasts over and cook, covered, over moderate heat until just cooked through, 5 to 7 minutes more, then transfer with tongs to plates.

  • While chicken is cooking, chop almonds.

  • Add remaining tablespoon butter and 3 tablespoons water to skillet and heat, stirring, until butter is melted. Stir in almonds, parsley, and pepper, to taste. Spoon sauce over chicken.

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