Mussels with White Wine and Spinach

Ingredients

• 1kg fresh mussels
• 1 onion, finely diced
• 2 garlic cloves, crushed
• 300ml dry white wine
• 1-2 tsps vegetable stock powder
• 200g baby spinach, washed
• 1 tbsp 2% fat Greek yogurt
• freshly ground black pepper

Cooking Instructions

1. To clean the mussels, put in a large bowl and scrape well under cold running water, pull away the beard on the side of the mussel and discard any mussels that are open. Rinse the mussels until there is no trace of sand in the bowl.
2. Heat a large, non-stick saucepan and gently dry-fry the onion for 3-4 minutes. Add the garlic and wine and cook for a further 3-4 minutes.
3. Stir in the stock powder and the prepared mussels. Place the spinach on top of the mussels, cover with a lid, and cook for 1-2 minutes, until the mussel shells open. Stir in the yogurt, remove from the heat and stir well, seasoning with black pepper.
4. Discard any mussels that do not open, then ladle the mussels into a bowl and serve immediately.

Tips

Mussels take only a couple of minutes to cook - as soon as the shells open, you know they are ready.