Ingredients

• 2 cups of Riesling or other white wine
• 1 tbsp of mustard
• 2 onions, sliced thinly
• 2 cloves of garlic, peeled and sliced
• 5 lb of mussels, cleaned and de-bearded

Methods

1. Put wine, mustard, onions and garlic into a large pot. Add mussels last.
2. Place over high heat and cover with a tight fitting lid. Steam until mussels have opened, about five minutes
3. Separate mussels from shells, discard shells, and strain broth into a clean pot. Discard any un-opened mussels.
4. Reheat broth and add mussel meat back in.
5. When they have heated through, add 2 cups of baby spinach and stir until wilted.
6. Serve in wide bowls with crispy whole grain dippers.