Ingredients:
1/2 lb. mussels, cleaned and debearded
1/4 cup white wine (Chardonnay or other dry white)
1/4 cup heavy cream or creme fraiche (see below)
1/2 lb. fresh spinach leaves, washed & destemmed
Juice of 1/2 lemon
Salt & pepper to taste
CREME FRAICHE: a rich thick "ripened" cream with excellent cooking qualities, less sour than commercial sour cream with a slight nuttiness flavor, unmatched for cream-reductions
1/2 pint heavy whipping cream
2 tablespoons cultured buttermilk
Combine the cream and buttermilk in a non-aluminum saucepan and heat medium high (about 85 to 90 degrees...higher heat will inhibit the culture) and transfer to a warmed glass, earthenware or stainless bowl.
Cover, place in warm spot and allow to "ripen" at least 6 hours or overnight. The cream will have a texture between that of fresh cream and yoghurt.
Instructions:
Steam the mussels with the white wine, untile they are open. Shuck them, reserving about 1 tablespoon of the juices. Chill mussels and juice. When cold, add the heavy dream (or creme fraiche) to the mussels and soak for several hours or overnight, refrigerated.
Dry the spinach well, careful not to bruise the leaves. Toss spinach in salad bowl with lemon juice, salt and pepper, til evenly moistened.
Add the mussels and cream and toss until all leaves are well-coated. Arrange on chilled plates, largest leaves on the bottom, with the mussels in a circle on top.
Notes:
This is a great salad for the summer months and can even serve as an entree with French or Italian bread and a saucer of olive oil with fresh garlic, basil, cracked pepper and a tiny bit of thyme mixed in the oil for bread dunking.
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