Stew Seafood stuffed with spinach & mussels

You will need the following

Ingredients

1 L Cream Seafood Aneto

12 large spinach leaves

100 g onions

50 g leek

40 g celery

50 g carrot

400 g mussels

4 tablespoons of extra olive oil

fumet

Directions

Step by step

1
We need to have all the ingredients ready to start this recipe.
2
Cut in short pieces the onion, leek and carrot
3
Clean the mussels and put them in a casserole with its own juices until the mussels will open. Reserve
4
Blanch the spinach leaves in a pot of boiling water and cool quickly.
5
Sauté the vegetables with olive oil, once them cooked, add the chopped mussels, leaving the juice evaporates.
6
On each leaf of spinach place a spoonful of mince mussel and close it leaving a filled ball shape.
7
Boil the Aneto Seafood Cream and serve it in dishes with the little balls of spinach, add some mince mussel and over the spinach balls add a drizzle of olive oil.
8
Enjoy it!

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