Leftover Mussels

Mussels for lunch today.

Saute chopped shallot and garlic in oil, butter or duck fat. Add mussels. Add a glass of wine and some chopped parsley and lemon rind. Add a handful of spinach and season with salt and pepper. Cover and simmer for a couple of minutes.

Add a couple of tablespoons of butter to the sauce and swirl to melt.

Serve with buttered toast or baguette to soak up the juice.