Heerenbone, mussels & dune spinach recipe | WW TASTE
This dish features heerenbone puréed with butter, olive oil, lemon juice, and salt, topped with mussels cooked in white wine and fresh dune spinach leaves.
Ingredients
- 375 g dried heerenbone *
- 100 g salted farm butter
- 5 T olive oil
- 1⁄2 lemon, juiced
- a large pinch sea salt
- 30 mussels (mytilus galloprovincialis), beards removed
- 1⁄2 cup Chenin Blanc
- a handful fresh dune spinach leaves **, for serving
- a splash olive oil
- a squeeze fresh lemon juice
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