Mussels with Spinach

Serves 4

• 50 mussels, i.e. 4-5 pints (2.3-2.8 litres) depending on size

• 1¼ lb (550 g) fresh young spinach

• ¼ pint (150 ml) béchamel sauce

• 2 fl oz (50 ml) double cream beaten with yolk of 1 egg

• 1½ oz (40 g) Gruyère cheese, grated

• Salt and pepper

Method

Clean the mussels, and steam them open in a lidded pan with necup of water, for 2 or 3 minuies. Save the resulting juice and remove the mussels from their shells. Discard the shells.

Wash the spinach and shake it fairly dry. Pop into a saucepan over a low heat. Do not add any water but cook gently just in the waiter that has been retained on the leaves after washing, until you can mash the spinach easily. Strain off all excess liquid.

Mix the mussels, spinach and béchamel sauce together in an ovenproof dish. Stir in 2 tablespoons of the juice from the mussels and the egg and cream mixture. Mix well, season and sprinkle with the grated Gruyère.

Brown in a hot oven for 10 minutes or so.