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Mussels ‘spanakopita’

You'll need

50 ml vegetable oil 12 large black mussels, scrubbed, beards removed 2 golden shallots, thinly sliced ½ garlic clove, thinly sliced 200 ml white wine 250 ml (1 cup) chicken stock 1 tomato, seeds removed, diced 40 gm canned chickpeas, drained To serve: white anchovies (optional, see note)   ‘Spanakopita’ 50 ml olive oil ½ onion, finely chopped 1 garlic clove, crushed 300 gm baby English spinach 80 gm each of ricotta and feta, crumbled


  • 01
  • For ‘spanakopita’, heat olive oil in a large frying pan and sauté onion and garlic over low heat until soft and translucent (4-5 minutes). Add spinach and cook until just starting to wilt (3-4 minutes). Remove from heat, transfer to a colander and squeeze out excess moisture. Transfer to a bowl and cool, then add cheeses, combine well and season to taste with sea salt. Set aside.
  • 02
  • Meanwhile, heat vegetable oil in a large saucepan. Add mussels, shallot, garlic and wine, then cover and cook over high heat, shaking pan occasionally, until mussels open (3-4 minutes). Drain mussels, reserving 100ml cooking liquid and discard any unopened mussels. Cool, then cover and refrigerate until cold (1 hour).
  • 03
  • Preheat oven to 180C. Fill each mussel with a tablespoon of ‘spanakopita’ mixture, then close shells and tie firmly shut with kitchen string.
  • 04
  • Heat reserved mussel stock, chicken stock, tomato and chickpeas in a saucepan over medium-high heat. Add mussels and bring to a simmer, then bake, covered with lid, until heated through (5-6 minutes). Serve immediately with white anchovies, if desired.
Note White anchovies are available from select delicatessens.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

A Mornington Peninsula chardonnay, such as the 2006 Ten Minutes by Tractor McCutcheon Vineyard.

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