Ingredients
1 lb (500 g) fresh PEI Mussels
2 Tbsp (30 mL) olive oil
1 tsp (5 mL) sugar
6 vine-ripened tomatoes
10 cloves of garlic, roughly chopped
2 shallots sliced
2 cups (500 mL) white wine
2 Tbsp (30 mL) butter
salt and pepper
4 cups (900 g) raw baby spinach