INGREDIENTS

Rock Salt
2 T. chopped chives
1 lb. Canadian Cove mussels, pre-steamed
1 cup cooked, chopped spinach, well drained
3 T. butter
2 T. finely chopped onion
1/4 t. ground thyme
1 small stalks celery, minced
2 dashes hot pepper sauce
1/2 c. fine bread crumbs
1/4 t. salt
1 T. lemon juice

DIRECTIONS
Fill 2 glass 9-inch plates with rock salt to dept of 1/2 inch and sprinkle water over it. Remove and discard one shell from each mussel. Melt butter in frying pan. Stir in onion, celery and chives; cook over low heat until onion is tender. Remove from heat, add spinach and remaining ingredients. Mix well. Spoon 1 T. of mixture over each mussel half shell. Place on rock salt and bake in pre-heated 450 degree oven for ten minutes.