The proportions in this recipe are very flexible. It's up to the cook and what's on hand in the kitchen to determine the amounts of each ingredient. One nice twist is the addition of the fresh spinach, providing both color and flavor.
5 to 6 dozen mussels
1/4 cup butter
1/4 cup olive oil
2 to 3 cloves minced garlic. Use more if you prefer.
Freshly chopped parsley, a good handful
1 to 2 tsp. oregano
Chopped fresh basil to taste
Lots of freshly ground black pepper
1 cup of good, white Portuguese wine
1 lemon, cut into wedges
2 lbs. fresh spinach, scrupulously cleaned
In a large kettle, add the butter and olive oil and heat. Sauté the garlic with the herbs and the pepper. Add the mussels and wine and bring to the boil. Lower the heat and steam until the mussels are open. As with all shellfish, discard any mussels that do not open. Place the fresh spinach in bowls. Add the mussels and ladle over the broth. The broth will wilt the spinach. Serve with wedges of lemon.
Serves 2 for dinner or 4 as an appetizer.