Mussel and Potato Casserole | RICARDO

Ingredients

• 1/4 lb (115 g) bacon, cut into pieces
• 2 tablespoons (30 ml) canola oil
• 3 shallots, finely chopped
• 1 clove garlic, finely chopped
• 1 cup (250 ml) apple cider or white wine
• 3 cups (750 ml) baby potatoes, halved
• 2 lbs (1 kg) fresh mussels, washed
• 1 container 5 oz (142 g) baby spinach (1.5 litres/6 cups)
• Salt and pepper