A recipe from the Spring 2011 issue of Whole Foods' "Meals for 4 under $10"
Spanish-style Mussels with Spinach
Serves 4 (I halved the recipe)
2 lbs Mussels
2 jalapeno peppers
1.5 c coconut milk (unsweetened)
10 oz frozen spinach
1 bunch cilantro
1 can (14.5 oz) diced tomatoes
2 tbsp dried oregano
Pinch black pepper
*I used a pinch of cayenne instead of the peppers, 1/2 c fresh collards instead of the spinach, omitted the cilantro, fresh tomatoes, and fresh oregano.
Scrub mussels under cold running water, discard any open or with broken shells.
Wash and slice jalapenos in half, removing seeds. (wear gloves to do this)
Wash and zest the lime, and cut it in half.
In a medium pot, add coconut milk and frozen spinach, cook 3-5 minutes until the spinach thaws and separates. Stir in cilantro, jalapenos, and lime zest. Squeeze the lime juice into the pot and throw the whole lime in (discard the lime after juicing if you want less bitterness). Add the tomatoes, oregano and pepper and bring to a simmer. Add the mussels, stir, and cover the pot. Let cook 4-6 minutes until the mussels have opened - discard any which don't open.
Viola! Very quick, very delicious, very nutritious!