| Mussels Marsala
2 pounds of frozen mussel meats
2 tablespoons of butter
1 small shallot, chopped
1 cup of mushrooms, sliced thin
1/2 cup of Marsala wine
1/4 cup of heavy cream
1 cup of fresh spinach, chopped (clean and dry)
3 cups of cooked rice |
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In a large skillet, heat the butter and shallots until transparent. Add the mushrooms and cook for an additional 2 minutes. Stir in Marsala wine, heavy cream and spinach, stirring constantly until mixed well. On low heat, simmer for an additional 2 minutes. Serve over rice and garnish with orange slices and a few strawberry. Serves 6.
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