How to make canapes with spinach and mussels, traditional English recipe for an appetizer with mornay sauce, to be served hot after a short cooking in the oven.
Ingredients for 4 people
- 1 whole loaf pan
- 400 g boiled spinach
- 16 mussels
- 4 tablespoons of olive oil
- 100 g butter
- 1/4 liter mornay sauce
- 1/2 glass of dry white wine
Preparation of canapes with spinach and mussels
Cut the pan carré into eight slices about four centimeters thick and form a small recess in the center of each, taking care not to break the bottom.
Brown them in a pan with half butter and oil.
Wash the mussels for a long time, then open them in a pan with a little white wine, before removing the shellfish from the shells.
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Chop the spinaches and sauté them in the residual butter, then pass them in the vegetable mill to obtain a soda puree to be placed on the slices of bread.
Place two mussels on top, in a central position.
Line up the slices of bread, prepared in this way, in the serving tray, then cover them with the mornay sauce.
Put in the hot oven at 220 ° C for about ten minutes, finally serve.
