Mussels In White Wine With Curry

1 pound spinach, stems and ribs removed
4 tablespoons unsalted butter
2 shallots, peeled and chopped
1 teaspoon curry powder
½ cup dry white wine
4 pounds cultivated mussels, scrubbed and debearded (discard any with cracked or broken shells)
1 ½ cups heavy cream
2 tablespoons finely snipped fresh chives
Salt and freshly ground white pepper

Nutritional Information
- Nutritional analysis per serving (4 servings)
  864 calories; 55 grams fat; 29 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 4 grams polyunsaturated fat; 29 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 60 grams protein; 279 milligrams cholesterol; 1427 milligrams sodium

4 to 6 servings

Wash the spinach three times in cold water and place it, still wet, in a large pot. Heat, stirring, until it wilts. Drain and refresh under cold water, drain and set aside.
In a large pot, heat 1 tablespoon butter. Add shallots and curry powder and cook 2 minutes, stirring. Add wine, cook 3 minutes longer. Add mussels, cover and cook over high heat until they open, 8 minutes.
Transfer mussels from the pot with a slotted spoon to a big warm bowl, discarding any that have not opened. Cover the bowl with a clean towel wrung out in hot water.
Strain the mussel liquid through a coffee filter or cheesecloth, and place it in a clean, medium saucepan. Cook over high heat until reduced by half. Add the heavy cream, and reduce again by about half, until the sauce is just a little thicker than plain heavy cream. Stir in the chives and two tablespoons butter, and season to taste with salt and pepper.
Heat the remaining butter in a pan. Press excess moisture from spinach, add it and cook until just heated. Divide it among four large, shallow soup plates (if serving as a main course) or six plates (for a first course).
Pull off and discard one shell from each mussel, and arrange mussels on the half shell on the spinach. Reheat the sauce, spoon it over the mussels and serve at once.