INGREDIENTS

1 lb. Canadian Cove mussels
1 garlic clove, chopped
4 oz. fresh spinach
3 oz. heavy cream
1 oz. butter
Freshly grated nutmeg
1 small shallot, chopped
2 oz. grated Swiss cheese

DIRECTIONS
Steam mussels just until the shell opens slightly. Remove top shell and place on oven-proof platter. Wash the spinach thoroughly. Bring a large saucepan of water to the boil, add a pinch of salt and the spinach and boil for 2 minutes. Drain and run cold water over the spinach for 2 minutes until it is cold. Squeeze the spinach well to remove as much water as possible. Melt the butter in a saucepan, add the shallot and garlic and cook over a low heat for 2 minutes. Add the cream, salt pepper and nutmeg and simmer gently for 10 minutes. Meanwhile, chop the spinach very finely. Add the spinach to the sauce and cook for 2 minutes. Spoon the sauce over the mussels. Sprinkle with the cheese, then place under a hot broiler for 3-4 minutes or until golden.