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1
In a large, heavy saucepan, bring 1 cup water to a boil.
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2
Wash mussel shells and add to boiling water.
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3
Cover and cook until mussels open.
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4
Discard any mussels that have not opened.
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5
Drain the mussels and let cool enough to handle.
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6
Pull them out of the shells and snip off the beard with a pair of scissors.
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7
Set mussels aside and keep warm.
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8
Discard half of the shells and reserve the others.
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9
Clean the spinach, trim off any large stems and plunge into a fresh pot of boiling water 3 to 4 minutes.
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10
Drain well.
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11
When cool enough to handle, chop spinach coarsely.
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12
Keep warm.
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13
In a small skillet, combine shallots, wine and lemon juice.
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14
Reduce over low heat until liquid is nearly gone (watch carefully as the reduction will scorch easily at this point).
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15
Remove pan from heat and add one or two pieces of butter.
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16
Stir steadily with a whisk until the butter is no longer in a solid form, yet not liquid either.
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17
It should resemble the consistency of a thin mayonnaise.
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18
Incorporate the rest of the butter, one or two pieces at a time, returning the pan to a low heat as necessary, retaining the same consistency.
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19
If butter separates, the heat is too high; remove it from the heat and whisk rapidly to re-emulsify.
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20
Set sauce aside and cover to keep warm.
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21
To serve, place about 1 teaspoon of the warm spinach in each reserved half -shell and top with mussel.
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22
Pour 2 teaspoons warm sauce over each.
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23
If desired, garnish with slivers of red pepper.
