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Mussels with Spinach & Pancetta

A quick & delicious summer dish!

Serves 4 -6


  • 1kg mussels, scrubbed and debearded
  • 500g spinach, washed
  • 200ml full fat milk
  • 150g pancetta, chopped into cubes
  • 100 ml double cream
  • 25g unsalted butter
  • 2 tbsp white wine
  • 2 garlic cloves, finely chopped
  • 1 shallot, finely chopped
  • Squeeze of lemon juice
  • Sea salt & freshly ground pepper


  • Place a large pan over medium heat and add the butter, then add the shallots and pancetta.
  • Cook until the onions are translucent and the pancetta has started to release some of its fat.
  • Then add the wine, 2 tbsp water and bring to a simmer, then when the liquid has reduced by half then add the garlic and the spinach.
  • Cook for a further 5 minutes or until the spinach has started to wilt.
  • Add the mussels and cover with a lid and cook for 3-4 minutes.
  • Squeeze in the lemon and  add the cream.
  • Season and serve hot. (Discarding any mussels where the shells have remained shut).
  • Serve with some crusty bread.


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