ROCKIN’ ROCKEFELLER MUSSELS
5 pounds mussels
1 medium size onion, chopped
4 garlic cloves, chopped
1, 10 ounce package frozen spinach, thawed
1 teaspoon salt
1 teaspoon black pepper
10 slices bacon, chopped
1 cup white wine
1, 1 pound jar Cheesy Ragu Classic Alfredo
½ cup grated Parmesan cheese
Parsley for garnish
Remove beards from mussels (this is usually already done if you buy mussels in the grocery store or fish market) and rinse in cold water. Soak for 15 minutes, covered in cold water, to remove any dirt or sand.
Put mussels in an 8 qt. stock pot. Top in even layers with onions, garlic, and spinach. Spread salt and pepper over spinach. Top evenly with bacon. Pour white wine around the edge of the pot.
Heat mussel mixture, covered, on high heat for 10 minutes or until mussels have opened. Open the pot and add the Ragu Classic Alfredo Sauce. Gently toss all ingredients together to mix. Scoop mussels into serving bowls and sprinkle with parmesan cheese. Garnish with chopped parsley.
You can also serve family-style and pour them into one large bowl for everyone to share! Serve with crusty bread to sop up the broth. Delicious!!!!! This is our favorite way to eat this amazing treat, but they are also great over pasta as pictured below!
I created this dish for a Ragu recipe contest. Using the Ragu sauce is the perfect shortcut to create this rich and delicious take on the traditional Oysters Rockafeller.