Mussels in Overcoats

• 3 sheets filo pastry
• 12 spinach leaves
• 12 mussels, lightly steamed and shelled

Cut each sheet of pastry into four strips, and pile them, one on top of the other, on a damp tea-towel. Wrap the towel around the pastry to prevent it from drying out. Remove the central rib from the spinach leaves, and blanch them by draping them over a colander and pouring boiling water over them. Refresh under cold running water, and dry them carefully. Wrap each mussel carefully in a spinac