1/2 cup (125 ml) white wine

1 clove garlic, finely chopped

1/2 cup (125 ml) parsley

10 mint leaves

2 cups (500 ml) fresh spinach, trimmed

Tabasco, to taste

Salt and pepper

4 lbs (2 kg) mussels, cleaned and trimmed

1/2 cup (125 ml) 35% cream

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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