Mussels Rockerfeller.

 Blanch a few hand fulls of spinach in salted water for a minute or so drain and stop the cooking process by rinsing with cold water and leave to cool.

In a large saucepan, big enough to hold all your mussels, melt a knob of butter and gently fry a finely chopped shallot and stick of celery, when softened increase the heat and add the mussels- when the pan starts to sizzle add half a glass of white wine and a small shot of pastis, (traditional its dry sherry and pastis, but white wine is fine - if you do not have pastis add a few more tarragon leaves to the sauce later in the recipe to add the extra aniseed flavour), cook for a minute and give the pan a shake - after another 30 seconds or so, when the mussels fully open, remove from the heat and drain over a bowl, reserving the cooking liquor.

Squeeze all the liquid out of the spinach and place in a blender with the cooking liquor, finely chopped parsley leaves, a few sprigs of tarragon - leaves only and few drops of tabasco and blitz.

the mussels should now be cool enough to handle so remove the empty half shells and return to a pan - pour in the sauce and gently reheat and serve.