Stuffed Mussels

• 24 green lipped mussels
• 1 large glass dry white wine
• 50 g (

Steam the mussels with the white wine and shallots until opened. Discard any which do not open. Remove the flesh from the shells, reserving 28 half shells.

Make the mornay sauce by adding • the water to the egg yolks. In a double saucepan cook over a gentle heat, whisking to a foam. Combine with the remaining ingredients.

Toss the spinach with butter and seasoning and divide bet