2kg blue mussels
3 tbsp olive oil
3 slices bacon, chopped
2 garlic cloves, finely chopped
1 large shallot, finely chopped
3⁄4 cup white wine
Generous handful freshly picked dandelion leaves (or baby spinach)
Rinse mussels under tap water. Heat oil in a large pot over a medium-low heat. Brown bacon, garlic and shallots for 5 minutes, stirring occasionally.
Add wine and mussels, then cover with lid. Turn heat to high and cook for 6-8 minutes until steam pours out and shells open. Remove from heat.
Toss in dandelion leaves. Cover and let sit for 2 minutes until leaves have wilted. Discard any mussels that do not open. Stir mussels well to coat and serve.