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| 20 | Green Shell Mussels |
| 50 Gramm | Oatmeal |
| | salt |
| | pepper |
| 25 Gramm | butter clarified |
| 2 | Leeks; (cut into thick |
| | Ribbons and |
| | Blanched) |
| 200 Gramm | Baby Spinach Leaves; (washed and dried) |
| | flour |
| 4 Esslöffel | Whisky |
| 1 | lemon juice |
| 2 Esslöffel | Fresh Parsley; (very finely |
| | Chopped) |
| | black pepper freshly ground |
| | sea salt |
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1. Cook the mussels, place them in a pan with a couple of tablespoons of water, cover and cook over a high heat until all the mussels open, approximately 5 minutes.
2. Heat half the butter in a frying pan. Add the leeks and spinach and warm through until the spinach wilts. Divide between four warm bowls.
3. Quickly saute the cooked mussels in the remaining butter until they are hot. Spoon over the warm vegetables. (If you have the mussel shells, these can be used to decorate the plates).
4. Add the whisky to the pan boiling rapidly and scraping sediment from the bottom of the pan. Add the lemon juice, salt and pepper, parsley. Then pour over the mussels. Sprinkle with toasted oatmeal. Serve immediately.
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