A Salad of Saut?ed Oatmeal Mussels with a Whisky And Lemo

Ready in 1 hour

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Ingredients

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200 g Baby Spinach Leaves; (washed
20 Green Shell Mussels
2 Leeks; (cut into thick
50 g Oatmeal
Salt and pepper
25 g Clarified Butter
Flour
; blanched)

Original recipe makes 4 servings

Servings  

Preparation

MMMMM--------------------------DRESSING------------------------------- 4 tb Whisky 1 Lemon; (juice) 2 tb Fresh Parsley; (very finely ; chopped) Freshly Ground Black Pepper Sea Salt 1. Cook the mussels, place them in a pan with a couple of tablespoons of water, cover and cook over a high heat until all the mussels open, approximately 5 minutes. 2. Heat half the butter in a frying pan. Add the leeks and spinach and warm through until the spinach wilts. Divide between four warm bowls. 3. Quickly saute the cooked mussels in the remaining butter until they are hot. Spoon over the warm vegetables. (If you have the mussel shells, these can be used to decorate the plates). 4. Add the whisky to the pan boiling rapidly and scraping sediment from the bottom of the pan. Add the lemon juice, salt and pepper, parsley. Then pour over the mussels. Sprinkle with toasted oatmeal. Serve immediately. NOTES : Chef:Amanda Grant

Calories Per Serving: 159 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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