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Shellfish and Bacon Spinach Salad

(so simple – and looks so pretty – impresses people)

2 slices thick cut bacon (applewood flavor suggested) (my suggestion is lots more bacon)

2 cloves garlic – minced

¼ cup dry white cooking wine

1/8 tsp crushed red pepper

3 lbs mussels – scrubbed and de-bearded

1/3 cup thin sliced red onion – separated into rings

2 (6 oz) packages pre-washed baby spinach

Cook bacon in dutch oven til crisp – remove bacon – leave about 1 Tbs drippings in pan – crumble bacon

Add garlic to pan drippings – cook 1 min – add wine and pepper

Add mussels to dutch oven – cover and cook 6 min or til shells open – remove from heat – discard any unopened shells – place mussels in bowl

Add onion and spinach to wine mixture in pan – cook 1 min or til spinach wilts

Divide spinach mixture among 4 plates – sprinkle with bacon – arrange mussels over spinach mixture – drizzle with remaining wine mixture

(might want to have some melted butter on the side for dipping mussels if anybody wants it)