This is a print preview of "A Salad Of Sauteed Oatmeal Mussels With A Whisky And Lemo" recipe.

• Click here to print
• or return back to A Salad Of Sauteed Oatmeal Mussels With A Whisky And Lemo.

A Salad Of Sauteed Oatmeal Mussels With A Whisky And Lemo Recipe

by Global Cookbook

Ingredients

20 x Green Shell Mussels 50 gm Oatmeal Salt and Pepper 25 gm Clarified Butter 2 x Leeks, (cut into thick ribbons and blanched) 200 gm Baby Spinach Leaves, (washed and dry)

Flour 4 Tbsp. Whisky 1 x Lemon, (juice) 2 Tbsp. Fresh Parsley, (very finely minced) Freshly Grnd Black Pepper Sea Salt

Directions

1. Cook the mussels, place them in a pan with a couple of Tbsp. of water, cover and cook over a high heat till all the mussels open, approximately 5 min.
2. Heat half the butter in a frying pan. Add in the leeks and spinach and hot through till the spinach wilts. Divide between four hot bowls.
3. Quickly saute/fry the cooked mussels in the remaining butter till they are warm. Spoon over the hot vegetables. (If you have the mussel shells, these can be used to decorate the plates).
4. Add in the whisky to the pan boiling rapidly and scraping sediment from the bottom of the pan. Add in the lemon juice, salt and pepper, parsley. Then pour over the mussels. Sprinkle with toasted oatmeal.
5. Serve immediately.

© 2024 CookEatShare