Spinach-Steamed Mussels With Thin Spaghetti

• 1 1/2 tablespoons butter
• 1 cup finely chopped onion
• 2 garlic cloves, minced
• 1 bay leaf
• 2 cups diced tomato
• 2/3 teaspoon salt
• 1 (10-ounce) package fresh spinach, chopped
• 1/2 cup dry white wine
• 2 pounds mussels (about 36)
• 4 cups hot cooked spaghettini (about 1/2 pound uncooked pasta)
• 1/4 teaspoon ground black pepper

1. Melt butter in a large stockpot over medium heat. Add onion, garlic, and bay leaf; saute 3 minutes. Add tomato, salt, and spinach; cover and cook 4 minutes; stirring once. Add wine and mussels; bring to a boil. Cover and cook 5 minutes or until mussels open; discard any unopened ones. Discard bay leaf. Remove mussels with a slotted spoon. Arrange 1 cup pasta on each plate; top with about 9 mussels. Ladle 1/2 cup spinach sauce over each serving; sprinkle with pepper.

butter, onion, garlic, bay leaf, tomato, salt, fresh spinach, white wine, mussels, hot cooked spaghettini, ground black pepper

Taken from www.myrecipes.com/recipe/spinach-steamed-mussels-with-thin-spaghetti (may not work)