Mussels with spinach and nut streusel

Category: Fish dishes
Kitchen: german
Mussels with spinach and nut streusel

Ingredients

Mussels 24 pcs
White wine 100 ml
Spinach 450 g
Shallots (chopped 2 pcs
Eggs 2 pcs
Milk 250 ml
Butter 20 g
Fragrant herbs 1 bundle
Olive oil 1 tbsp. l.
Curry 2 tbsp. l.
Fish broth (optional) 1 tbsp. l.
Salt, ground black pepper
For strosel:
Flour 20 g
Breadcrumbs 50 g
Nuts 50 g
Oil 50 g
Curry 1/2 tsp
Salt pepper

Cooking method

  • Rinse and scrape the mussels.
  • Simmer them in a saucepan with white wine, shallots and a bunch of aromatic herbs for 5-7 minutes, stirring occasionally, until they open. Take out and clean.
  • You can use ready-made mussels, but leave them in the wine marinade for 2 hours.
  • Rinse the spinach, dry and simmer in olive oil, covered for 2-3 minutes. Drain the juice.
  • If you are using frozen spinach, then do not stew it, but, after slightly defrosting, mix with butter (you can add something else for taste).
  • Beat eggs, gradually pouring in milk. Add fish stock (if available), salt, curry and ground black pepper.
  • For the streusel, chop the butter finely and finely, stir in the indicated ingredients and grind the mass into crumbs with your fingertips.
  • Put the spinach in oiled tins, put the mussels and pour the omelet mixture. Sprinkle with strusel on top.
  • Bake in the oven at 180 degrees until golden brown.
  • Bon Appetit!

The dish is designed for

6 servings

Time for preparing:

prep. 20min + prigot 35

Cooking program:

oven, 180 degrees C

Note

Both streusel and spinach are very popular on German soil.
I also tried to feel this love. Or at least get acquainted with such a combination of products.
Surprisingly, the only thing turned out well - I lacked taste and sourness in the spinach, and I followed. I added tamarind paste with a drop of garlic during stewing. Or you can get by with lemon-lime.

NataliARH
Irinwhat a sunny dish came out! it smells like spring thanks!
Arka
Nagirochka, a very tasty casserole!

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