Food | Recipes

Mussels with spinach

Recipe by Chef Indana Niroshun Grand Millenium Hotel, Abu Dhabi

  • Published:

Cuisine
Asian
Dish
Main Courses
Viewer rating
3 Stars
Mussels with spinach
  • Image Credit: Stefan Lindeque/ANM

Serves 4
Prep time: 5 mins
Cooking time: 15 mins

Ingredients

  • 350g : cooked green-lipped mussels (shelled)
  • 1 tsp : cumin seeds
  • 2 tsp : oil
  • 350g : leeks, trimmed and shredded
  • 2 garlic cloves, crushed
  • 1 red bell pepper, deseeded and sliced
  • 50g : tinned bamboo shoots, drained
  • 175g : baby spinach
  • 160g : black bean sauce

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Preparation

1. Toss together mussels and cumin seeds. Set aside.

2. Heat oil in a large pre-heated wok. Add leeks, garlic and red bell pepper. Stir-fry for 5 minutes or until the vegetables are tender.

3. Add bamboo shoots, spinach and mussels and stir-fry for about 2 minutes.

4. Pour in black bean sauce, toss well and let it simmer for a few seconds, stirring occasionally. Serve immediately.

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