Delicious and quite dressy as a first course. If it is your main course, double the proportions.
Scrub the mussels and remove the beards. Soak them in cold water for 10 minutes, then discard all those that are opened or too heavy. Place the mussels in a large pan with the wine or water and thyme. Cover and cook for 5 minutes, or until the shells have opened. Cool.
Discard half of the shell of each mussel. Heat
If the mussels are unusually large, cut them into two or three pieces with kitchen shears. Put a mussel or a piece of mussel in each shell and spoon the spinach stuffing over it, then smooth the top with your fingers. Sprinkle bread crumbs and a little olive oil on each. Arrange the stuffed mussel shells on a large baking dish with
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