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Name: A Salad of Saut?ed Oatmeal Mussels with a Whisky And Lemo
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: ; ribbons and; 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)

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INGREDIENTS

; ribbons and
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)

Servings

INSTRUCTIONS

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

NOTES

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

; ribbons and
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)

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

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Nutrition

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Serving Size: 1 Serving (88g)
Recipe Makes: 4 servings

Calories: 159
Calories from Fat: 49 (31%)

Amt Per Serving		% DV

	Total Fat 5.4g	7 %
	Saturated Fat 3.3g	16 %
	Monounsaturated Fat 1.4g
	Polyunsanturated Fat 0.4g
Cholesterol 13.4mg		4 %
Sodium 75.1mg		3 %
Potassium 53.3mg		1 %
Total Carbohydrate 27.9g		8 %
	Dietary Fiber 1.5g	6 %
	Sugars, other 26.4g
Protein 1.5g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 159

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