Spinach Stuffed Mussels
24 mussels, in the shell
2 pounds spinach, washed and chopped
1 cup onion, minced
1 leek, chopped
2 tablespoons olive oil
1 tablespoon garlic, minced
Dash nutmeg
Salt and pepper
½ cup parmesan cheese, freshly grated
1 cup fresh bread crumbs
butter
olive oil
fresh lemon juice
Open mussels,leave shells connected; detach mussel, reserve liquid. Blanch spinach, drain, refresh in cold water; squeeze dry. Saute minced onion, 1 chopped leek in olive oil, add minced garlic, chopped spinach, dash nutmeg, salt and pepper; simmer 5 minutes. Cool and add mussel juice. Fill shell around mussel with half of spinach mixture. Combine 1/2 c parmesan cheese and 1c fresh bread crumbs with remaining spinach mixture. Divide mixture among 4 buttered ramkins, close mussels and tuck into crumb mixture. Try to close shells for baking. Drizzle olive oil and lemon juice. Bake at 400 degrees for 10 minutes.