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

Method

  • 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
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 people

Drink Suggestion

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

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Neil Perry's Spice Temple recipes

recipes

Serge Dansereau: Homemade lemonade

Pickle and preserve recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

Serge Dansereau: Marinated goat’s cheese with summer vegetables

Recipes from Australia's best chefs

recipes

conversion tool