Mussels in Tomato Sauce with White Beans and Spinach

Instructions

1. 1

   Clean the mussels

   Rinse the mussels under cold running water, scrub off any dirt with a brush, and pull out the beards. Tap any open mussels against the work surface; discard them if they do not close. Discard any cracked mussels as well. Drain and rinse the beans.

   
2. 2

   Toast the bread and prepare the base

   Preheat the oven to 200 °C. Cut the bread into four slices and bake on a baking sheet for 6–8 minutes, until the edges are crisp. Meanwhile, chop the shallot, garlic, and parsley.

   
3. 3

   Cook the tomato sauce

   Heat the olive oil over medium heat in a large pot with a lid. Add the shallot and cook for 3–4 minutes, until softened. Stir in the garlic and smoked paprika and heat for 30 seconds. Pour in the passata and wine, bring to a gentle simmer, and cook uncovered for 5 minutes.

   
4. 4

   Simmer the mussels with the beans

   Stir the beans, salt, and black pepper into the sauce. Add the mussels, cover, and simmer over medium-high heat for 5–7 minutes, carefully shaking the pot once. The mussels are ready when they open. Discard any that remain closed after cooking.

   
5. 5

   Finish with spinach and lemon

   Stir in the spinach and cook for 1–2 minutes, just until wilted. Remove from the heat, add the lemon juice and chopped parsley, and taste to see whether the sauce needs another pinch of salt or pepper. Divide among bowls and serve with the toasted bread.