Yields
4 servings
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ingredients
16
fresh mussels
1
tsp sesame oil (5 mL)
1
shallot (green onion), chopped finely
2
tsp prepared garlic in a jar (10 mL)
2
tsp flour (10 mL)
½
cup white wine (125 mL)
1
(284 oz) mL can green Thai coconut milk
1
cup pine nuts (250 mL)
1
whole wheat baguette
12
oz (350 g) pre-washed baby spinach
2
mandarins
1
tomato, cut in chunks
Chopped fresh cilantro
Bottled sesame dressing
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directions
Step 1
Set oven to 350 F (175 C).
Step 2
Scrub mussel shells under cold water. Set aside in a bowl of salted cold water.
Step 3
Heat oil in fry pan.
Step 4
Add shallots and garlic.
Step 5
Remove from heat and whisk in flour. Gradually whisk in white wine and green Thai coconut milk. Let simmer.
Step 6
Meanwhile…
Bake pine nuts in small cake pan for 5 minutes.
Step 7
Remove and turn off oven. Place baguette in hot oven (turned off).
Step 8
Arrange spinach on plates and scatter with pine nuts.
Step 9
Toss mussels into sauce on stove. Stir and increase heat to medium-high.
Step 10
Cover.
Step 11
When the mussel shells have opened completely, sprinkle with tomato and chopped fresh cilantro.
Step 12
Drizzle with dressing. Serve mussels with baguette (for dipping into mussel sauce) with salad on the side.