-
1
Wash the spinach three times in cold water and place it, still wet, in a large pot.
-
2
Heat, stirring, until it wilts.
-
3
Drain and refresh under cold water, drain and set aside.
-
4
In a large pot, heat 1 tablespoon butter.
-
5
Add shallots and curry powder and cook 2 minutes, stirring.
-
6
Add wine, cook 3 minutes longer.
-
7
Add mussels, cover and cook over high heat until they open, 8 minutes.
-
8
Transfer mussels from the pot with a slotted spoon to a big warm bowl, discarding any that have not opened.
-
9
Cover the bowl with a clean towel wrung out in hot water.
-
10
Strain the mussel liquid through a coffee filter or cheesecloth, and place it in a clean, medium saucepan.
-
11
Cook over high heat until reduced by half.
-
12
Add the heavy cream, and reduce again by about half, until the sauce is just a little thicker than plain heavy cream.
-
13
Stir in the chives and two tablespoons butter, and season to taste with salt and pepper.
-
14
Heat the remaining butter in a pan.
-
15
Press excess moisture from spinach, add it and cook until just heated.
-
16
Divide it among four large, shallow soup plates (if serving as a main course) or six plates (for a first course).
-
17
Pull off and discard one shell from each mussel, and arrange mussels on the half shell on the spinach.
-
18
Reheat the sauce, spoon it over the mussels and serve at once.
