Quickie Mussel Stew

Do you shop at Aldi? If not, drop everything and run there now. Questionable to some, but an opportunity for me, they sell frozen mussels for $2.99 with three different flavors--one with natural juices, another with white wine and garlic sauce, and another with a tomato sauce. 

Today, after a small breakfast, I got hungry rather quickly and the time came to finally use the last box of frozen mussels in my freezer. I'd been wanting to make a mussel stew for a few days so I got down to business. It came together in about 15 minutes and was super yummy!

Quickie Mussel Stew
Serves 2

1 14 oz box frozen mussels in their natural juices
1 14 oz can chopped tomatoes with juices
1/2 t red pepper flakes
1 t dried italian seasoning
1 t minced garlic
4 cups baby spinach leaves
1/2 t dried shallots
1/4 cup red cooking wine
1 T chili-infused olive oil
dash salt and pepper

~ Heat olive oil in a large pan on medium heat. Add garlic, red pepper flakes, italian seasoning, dried shallots, and give a few stirs. 

~Add in the tomatoes and spinach, stirring to coat with the oil and seasonings. Add wine, salt and pepper, stir, then add mussels.

~Turn the heat to high and cook for 5 minutes, stirring occasionally. Cover, then reduce heat to low, and cook 5 more minutes. Remove lid, stir, and cook 2 minutes. 

~Divide immediately between 2 shallow bowls. If desired, serve with crusty bread. We didn't have any bread, as we are on Atkins, but I am sure it would be great with this stew!