Stuffed Mussels

Much more rapid than stuffed mussels and also a typically Provençal mussel and spinach preparation (and one which, to the ravishment of the restaurant’s clients, never quits the daily menu at Chez-Hiély in Avignon) consists of stirring together a heavily creamed velouté made of the opening liquid (the basic velouté may be quite thick and relatively salty, the addition of cream attenuating the one and the other), parboiled, squeezed, and chopped spinach tossed rapidly in a bit