Recipe

Mussel poaching stock

1. Combine all ingredients in a saucepan.
2. Bring to simmer and keep warm.

Spoon leaf spinach

1. Prepare an ice bath combining 4 cups of water and 2 cups of ice in bowl.
2. Bring remaining 4 cups water and salt to boil.
3. Place spinach in a strainer and immerse in the boiling water 15 seconds.
4. Shock spinach in ice bathe to stop cooking process.
5. Squeeze excess water from spinach.

Roasted garlic gremolata

1. Combine ingredients in bow and mix together.
2. Transfer to clean container. Cover and refrigerate. 

Honey citrus vinaigrette

1. Place all ingredients except oil, salt and pepper into a blender.
2. Puree until smoothly combined.
3. Add oil slowly with blender on low.
4. Season to taste.
5. Using funnel, transfer vinaigrette to plastic squeeze bottles and refrigerate. 

Assembly

1. Separate mussels from half shell using a sharp knife.
2. Briefly warm mussels by dipping into simmering poaching stock - just warm do not re-cook.
3. Warm shells.
4. To finish spoon leaf spinach, heat butter in skillet over medium heat, add spinach and saute until warm; sprinkle with pernod and toss.
5. Divide spoon leaf spinach between shells, and put mussels on top.
6. Top each with gremolata and garnish each with bacon and toasted panko.
7. Pour over hot honey citrus vinaigrette.
8. Arrange mussels in shells in bowl or on plate. Serve immediately.

Recipe courtesy Nurtured Seafood and image Patrick McDonnell Photography