This is a slight adaptation of Teddy Folkman’s recipe, but it is nearly identical.
2 pounds of mussels
4 tablespoons oil blend (2 tablespoons olive oil, 2 tablespoons canola oil)
1/2 cup of diced bacon
1/3 cup of thinly sliced shallots
1/2 cup crumbled blue cheese
2/3 cup dry white wine, preferably Chardonnay
Juice of 2 lemons
1 cup of baby spinach
Heat the oil in a pan and cook bacon until fat is rendered.
Add shallots and mussels and toss together.
Add wine and lemon juice, continue tossing together.
When the mussels are half open, add half the blue cheese, melting it into the sauce. Continue to stir the mussls until they are all open.
Once they are all open, add the spinach and toss.