Belgo Po'pei Mussel Platter

Directions

1. In a medium skillet, cook bacon over medium heat till crisp and brown, about 10 min. With a slotted spoon transfer bacon to a paper-towel-lined plate to drain.
2. Place mussels in a large pot. Add in 1 1/2 c. water, wine, and bay leaf. Cover, and bring to a boil over high heat. Steam till mussels open, 3 to 4 min. Drain, and cold slightly. Remove mussels from shells. Throw away half of shells. Place mussels in remaining shells, and transfer to a baking sheet.
3. Simmer cream in a small saucepan till reduced by half, about 2 c.. Prepare an ice bath. Bring a medium pot of salted water to boil. Add in spinach, and blanch till just wilted, about 15 seconds. Transfer to ice bath to stop cooking. Squeeze spinach very dry. Place in blender.
4. Heat butter in a medium skillet over medium-high heat. Add in shallots and garlic; cook, stirring, till translucent/soft, about 5 min. Add in to blender with spinach. Add in reduced cream, nutmeg, 1/4 c. Gruyere, 1/4 c. cheddar, salt, and pepper. Puree till well combined.
5. Heat broiler. Proportionately spoon spinach mix over mussels. Top with bacon and remaining 1/4 c. of each cheese. Broil till heated through and bubbling, about 2 min. Serve immediately.
6. This recipe yields 4 servings.
7. Chef's Tips: Buy mussels only if they smell like the sea. Before steaming the mollusks, remove their beards. If they contain any debris, soak them for a couple of hrs in salt water; soaking them in tap water will kill them. If you find a few with their shells slightly ajar, do not be alarmed: Simply tap the shell, and it should close; if it doesn't, throw away. Also throw away any mussel which doesn't open after being steamed.