Po'pei Mussel Platter

Description

This unusual dish is served at Belgo restaurants in London and Dublin. It is derived from a recipe discovered in Belgium by one of the restaurant's original owners and is named after a certain spinach-loving sailor of comic-strip fame -- none other than P

Ingredients

• 1 1/2 cups dry white wine or Belgian beer
• 1 1/2 cups water
• 1 bay leaf, preferably fresh
• 1 clove garlic, finely chopped
• 1 pound spinach, well washed
• 1/2 cup bacon, diced
• 1/2 cup grated cheddar cheese
• 1/2 cup grated Gruyere
• 3 shallots, finely chopped
• 3 tablespoons unsalted butter
• 4 cups heavy cream
• 80 mussels (about 2 1/4 pounds), scrubbed and debearded
• Coarse salt and freshly ground pepper
• Pinch freshly grated nutmeg

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• Yield
• servings:4