Four rice with mussels and spinach sauce

Four rice with mussels and spinach sauce

Ingredients

• Fresh spinach leaves 75 g
• Mix "Four rice" 1 cup
• Frozen mussels 250 g
• 1 tablespoon butter
• Olive oil 1 tablespoon
• Cream 10% 100 ml
• Salt to taste
• Lime juice 2 tablespoons
• Ground black pepper to taste

Directions

1. Pour rice into boiling salted water, cook over low heat with the lid closed for 35 minutes.
2. In a frying pan in olive oil, fry the mussels over medium heat for 5 minutes, season with salt and pepper.
3. Melt butter in a saucepan, put finely chopped spinach, fry for 2 minutes. Drizzle the spinach and butter with lime juice, add cream, salt, pepper and lightly evaporate the cream over medium heat for 5 minutes, until the sauce thickens.
4. Put the rice on a dish, put the mussels on top and top with the spinach sauce.