1/4 lb (115 g) bacon, cut into pieces

2 tablespoons (30 ml) canola oil

3 shallots, finely chopped

1 clove garlic, finely chopped

1 cup (250 ml) apple cider or white wine

3 cups (750 ml) baby potatoes, halved

2 lbs (1 kg) fresh mussels, washed

1 container 5 oz (142 g) baby spinach (1.5 litres/6 cups)

Salt and pepper

In a large saucepan, brown bacon in oil. Season with pepper. Add shallots and garlic and cook for 2 minutes. Deglaze with cider.

Add potatoes and bring to a boil, cover and simmer for 15 minutes or until potatoes are tender.

Add mussels, stir, cover and cook for 5 minutes or until mussels open. Discard closed mussels. Stir in spinach and let wilt for 2 minutes, covered. Adjust seasoning.

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