Calories Per Serving: 210
Servings: 2
Ingredients:
8 oz pack frozen, cooked mussels
1 pint grape tomatoes, halved
1 T coconut oil
2 t minced garlic
1/2 small onion, chopped
1 T balsamic vinegar
1 T tomato paste
1 (5 oz) bag baby spinach
Directions:
- Melt coconut oil in skillet over med-high heat
- Saute garlic and onion until transleucent
- Stir in tomatoes, balsamic vinegar, and mussels
- Place lid on skillet and cook, stirring occasionally, until mussels are heated through (about 8-10 minutes)
- Remove from heat and stir in tomato paste and basil
- Stir in spinach, cover, return to burner, and cook, stirring occasionally, until spinach is wilted
