5 lbs (2.25 kg) PEI mussels 2 slices of bacon, chopped 3/4 cup (180 mL) white wine 2 tightly packed cups (500 mL) baby spinach 1/2 cup (125 mL) any blue cheese, crumbled 1/2 cup (125 mL) heavy or whipping cream( 35% fat)
Rinse fresh PEI mussels under tap water. Tap any mussels that are still open and discard any that do not close after being tapped and rinsed. Set aside.
In a large pot set over medium low heat, brown the bacon for about 5 minutes, stirring occasionally.
Add the wine and mussels and cover with a lid. Turn the heat to high and cook until steam pours out from under the lid and the shells are open, 6 to 8 minutes. Remove from heat.
Toss in the spinach, blue cheese and cream. Cover and let sit until spinach has wilted, about 2 minutes. Discard any mussels that do not open. Stir mussels well to coat and serve.