Mussels Florentine

Ingredients:

2 pounds of mussels*, cleaned
1/2 cup thinly sliced shallots
1 Tbs olive oil
1 large handful of baby spinach, cleaned
1 cup white wine of your choice
1 log of garlic butter, room temp*
Rustic sourdough loaf, sliced and toasted/grilled
Salt and pepper

*available at Osprey Seafood Market

Instructions:

• In a large pot with a tight fitting lid, add the olive oil and heat over med-high heat.

• Add the shallots and cook until just beginning to soften, about 3-4 minutes.

• Add the mussels and the wine. Cook, gently stirring to rotate the mussels over the heat at the bottom of the pot.

• Lightly season with salt and pepper and add the butter and the spinach. Cover.

• Continue cooking until the mussels have opened and the spinach is wilted, about 6-10 minutes.

• Remove any mussels that have not opened and discard.

• Check the broth for seasoning and serve in large bowls with the bread for dipping.