In a large saucepan, bring the wine to a boil with the garlic. Add the parsley, mint, spinach and cook just enough to soften them.
In a blender, purée the mixture until smooth, then return to the saucepan. Add the Tabasco sauce and bring to a boil.
Season with salt and pepper. Add the mussels and stir to coat.
Cover and cook for about 5 minutes, stirring several times, until the mussels open. Remove and discard any that remain closed. Stir in the cream and adjust the seasoning.
Serve in shallow bowls.
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