-
1
In a medium skillet, cook bacon over medium heat till crisp and brown, about 10 min.
-
2
With a slotted spoon transfer bacon to a paper-towel-lined plate to drain.
-
3
Place mussels in a large pot.
-
4
Add in 1 1/2 c. water, wine, and bay leaf.
-
5
Cover, and bring to a boil over high heat.
-
6
Steam till mussels open, 3 to 4 min.
-
7
Drain, and cold slightly.
-
8
Remove mussels from shells.
-
9
Throw away half of shells.
-
10
Place mussels in remaining shells, and transfer to a baking sheet.
-
11
Simmer cream in a small saucepan till reduced by half, about 2 c..
-
12
Prepare an ice bath.
-
13
Bring a medium pot of salted water to boil.
-
14
Add in spinach, and blanch till just wilted, about 15 seconds.
-
15
Transfer to ice bath to stop cooking.
-
16
Squeeze spinach very dry.
-
17
Place in blender.
-
18
Heat butter in a medium skillet over medium-high heat.
-
19
Add in shallots and garlic; cook, stirring, till translucent/soft, about 5 min.
-
20
Add in to blender with spinach.
-
21
Add in reduced cream, nutmeg, 1/4 c. Gruyere, 1/4 c. cheddar, salt, and pepper.
-
22
Puree till well combined.
-
23
Heat broiler.
-
24
Proportionately spoon spinach mix over mussels.
-
25
Top with bacon and remaining 1/4 c. of each cheese.
-
26
Broil till heated through and bubbling, about 2 min.
-
27
Serve immediately.
-
28
This recipe yields 4 servings.
-
29
Chef's Tips: Buy mussels only if they smell like the sea.
-
30
Before steaming the mollusks, remove their beards.
-
31
If they contain any debris, soak them for a couple of hrs in salt water; soaking them in tap water will kill them.
-
32
If you find a few with their shells slightly ajar, do not be alarmed: Simply tap the shell, and it should close; if it doesn't, throw away.
-
33
Also throw away any mussel which doesn't open after being steamed.
