Freshly grated nutmeg 1 small shallot, chopped 2 oz.
Steam mussels just until the shell opens slightly.
Remove top shell and place on oven-proof platter. Wash the spinach thoroughly. Bring a large saucepan of water to the boil, add a pinch of salt and the spinach and boil for 2 minutes. Drain and run cold water over the spinach for 2 minutes until it is cold. Squeeze the spinach well to remove as much water as possible.