Shellfish And Bacon Spinach Salad

• 2 thick slices applewood-smoked bacon, diced (such as Neuske's)
• 2 garlic cloves, minced
• 1/4 cup riesling or other dry white wine
• 1/8 teaspoon crushed red pepper
• 3 pounds mussels, scrubbed and debearded
• 1/3 cup thinly sliced red onion, separated into rings
• 2 (6-ounce) packages prewashed baby spinach

1. Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan. Crumble bacon; set aside.
2. Add garlic to drippings in pan; cook over medium heat 1 minute. Add wine and crushed red pepper. Add mussels to pan; cover and cook 6 minutes or until shells open. Remove from heat; discard any unopened shells. Place mussels in a bowl. Add sliced red onion and spinach to wine mixture in pan; cook 1 minute or until spinach wilts. Divide spinach mixture among 4 plates; sprinkle evenly with bacon. Arrange mussels over the spinach mixture; drizzle evenly with any remaining wine mixture.

bacon, garlic, riesling, red pepper, mussels, red onion, baby spinach

Taken from www.myrecipes.com/recipe/shellfish-bacon-spinach-salad (may not work)