Oven Roasted Mussels With Fresh Spinach
Ingredients
- 3 1/2 pounds black mussels
- 2 tablespoons extra virgin olive oil
- 2 to 4 garlic cloves (to taste), minced
- 1/2 cup dry white wine
- 1 pound roma tomatoes, seeded and finely chopped
- 1/4 to 1/2 teaspoon red pepper flakes
- 1/4 cup minced flat-leaf parsley
- Salt and freshly ground pepper to taste
- 2 generous bunches fresh spinach (about 1 1/4 to 1 1/2 pounds), stem ends trimmed away, washed well in 2 rinses of water
Instructions
Oven-Roasted Mussels With Fresh Spinach serves 4 original recipe by cooking.nytimes.com.
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