1. In a large saucepan bring to boil all the ingredients except mussels and spinach. Once it boils, turn the heat down to medium high, and add the mussels (do not thaw before hand if frozen). Cook for 4-5 minutes. 2. Once cooked, discard any unopened mussels. 3. Add the spinash, and cover the saucepan. Cook for another minute until the spinach starts to wilt. 4. Remove from the heat and stir to ensure all the spinach is wilted, and then transfer to a serving platter or bowl.
