Mussels 'Rockefeller' Style

Blanch spinach, sauté aromatics, steam mussels in pastis and sherry, then blend juices with greens to create a vibrant sauce.

Seafood French Mussels Dinner Party Rockefeller

Estimated Nutrition

Calories

592.1

kcal / serving

1184.2 kcal total

Carbs

21g

per serving

42.1 g total

Fat

19.3g

per serving

38.6 g total

Protein

34.2g

per serving

68.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

drop

Tabasco

to taste

Dairy

Liquids

200

NutsSeeds

fresh leaves, chopped

sprig

Tarragon

fresh, leaves only

Seafood

1000

Mussels

cleaned and de-bearded

Vegetables

piece

Shallot

small, finely chopped

stalk

Celery

peeled and chopped

200

Spinach

Method

Discard the empty half-shells and return the mussels in their remaining shells to the sauce.

Blend the juices with the spinach, parsley, tarragon, and Tabasco until smooth.

Strain the mussels through a colander and reserve the cooking juices.

Briefly reheat the mussels in the green sauce and serve immediately.

Blanch the spinach in boiling salted water for 30 seconds, then drain, rinse in cold water, and dry.

Cover and cook for 1-2 minutes until steam erscheint and shells open.

Add mussels to the pan, then stir in the pastis and sherry.

Melt butter in a large pan and fry shallots and celery until soft.