Recipe courtesy of PEI Mussels
lb (2.25 kg) fresh PEI mussels
slices of bacon, chopped
cup (180 mL) white wine
tightly packed cups (500 mL) baby spinach
cup (125 mL) any blue cheese, crumbled
cup cup (125 mL) heavy or whipping cream( 35% fat)
Rinse fresh PEI Mussels under tap water. Tap any mussels that are still open and discard any that do not close after being tapped and rinsed. Set aside.
In a large pot set over medium low heat, brown the bacon for about 5 minutes, stirring occasionally.
Add the wine and mussels and cover with a lid. Turn the heat to high and cook until steam pours out from under the lid and the shells are open, 6 to 8 minutes. Remove from heat.
Toss in the spinach, blue cheese and cream. Cover and let sit until spinach has wilted, about 2 minutes. Discard any mussels that do not open. Stir mussels well to coat and serve.
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