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1
In a large, deep-sided saucepan combine the wine and mussels, and over high heat bring the mixture to a boil.
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2
Cover and cook just until the mussels open, about five minutes.
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3
Do not overcook.
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4
Remove from the heat.
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5
Remove the mussels with a strainer, then strain and reserve the mussel cooking liquid.
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6
Discard any mussels that do not open.
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7
Allow the mussels to cool slightly, and when they are not too hot to touch, remove them from their shells and set aside.
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8
Bring a large pot of salted water to a rolling boil.
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9
Add the spinach and cook just until soft, for one or two minutes.
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10
The spinach should remain a bright, vivid green.
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11
Immediately drain the spinach and rinse it thoroughly in cold water to set the color.
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12
Drain thoroughly, squeezing out any excess liquid.
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13
Season to taste with salt, freshly ground black pepper and freshly grated nutmeg and set aside.
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14
Preheat broiler.
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15
Prepare the hollandaise: In the top of a double boiler combine the egg yolks and mussel cooking liquid and beat with a whisk over hot but not boiling water until fluffy.
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16
Add a few spoonfuls of butter to the mixture and whisk continually until the butter has melted and the sauce begins to thicken.
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17
Be certain that the water in the bottom of the boiler remains hot but does not boil.
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18
Continue adding the butter, bit by bit, stirring constantly.
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19
Add the salt and lemon juice.
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20
Taste and adjust seasoning if necessary.
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21
Add several tablespoons of hollandaise to the spinach and toss.
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22
Divide the spinach among four six-inch round baking dishes and flatten it into a smooth bed.
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23
Sprinkle the mussels evenly over the spinach, then spoon hollandaise sauce over the mussels.
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24
Broil just until the top is crisp and brown.
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25
Serve immediately.
