INGREDIENTS

INSTRUCTIONS

In a large, heavy saucepan, bring 1 cup water to a boil. Wash mussel shells
and add to boiling water. Cover and cook until mussels open. Discard any
mussels that have not opened. Drain the mussels and let cool enough to
handle. Pull them out of the shells and snip off the beard with a pair of
scissors. Set mussels aside and keep warm. Discard half of the shells and
reserve the others.
Clean the spinach, trim off any large stems and plunge into a fresh pot of
boiling water 3 to 4 minutes. Drain well. When cool enough to handle, chop
spinach coarsely. Keep warm. In a small skillet, combine shallots, wine and
lemon juice. Reduce over low heat until liquid is nearly gone (watch
carefully as the reduction will scorch easily at this point). Remove pan
from heat and add one or two pieces of butter. Stir steadily with a whisk
until the butter is no longer in a solid form, yet not liquid either. It
should resemble the consistency of a thin mayonnaise. Incorporate the rest
of the butter, one or two pieces at a time, returning the pan to a low heat
as necessary, retaining the same consistency. If butter separates, the heat
is too high; remove it from the heat and whisk rapidly to re-emulsify. Set
sauce aside and cover to keep warm.
To serve, place about 1 teaspoon of the warm spinach in each reserved half
~shell and top with mussel. Pour 2 teaspoons warm sauce over each. If
desired, garnish with slivers of red pepper.
Yield: 36 servings
Converted by MC_Buster.
Per serving: 2157 Calories (kcal); 197g Total Fat; (81% calories from fat);
72g Protein; 29g Carbohydrate; 658mg Cholesterol; 1701mg Sodium Food
Exchanges: 1/2 Grain(Starch); 9 1/2 Lean Meat; 0 Vegetable; 0 Fruit;
36 1/2    Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9398
Converted by MM_Buster v2.0n.

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