Review of last recipe (photo above)  - Really delicious!

TODAY'S RECIPE - MUSSELS ROCKEFELLER
This should actually have been in the appetizer section.

Serves 4 (as an appetizer)

4 cups loosely packed, washed spinach leaves
1 cup coarsely chopped celery
4 scallions
4 tbsp butter
1 cup bread crumbs
2 anchovy fillets, mashed
1/4 tsp black pepper
1 tbsp anisette
1 - 1 1/2 lbs mussels, scrubbed, debearded and soaked
lemon wedges
tabasco sauce

Preheat oven to 400 degrees.  Chop the spinach, celery and scallions together very finely in a food processor.  They should measure 2 cups.

Saute the vegetables in the butter.  Add the bread crumbs, mashed anchovies, pepper and anisette. Remove the pan from the heat.

Open the mussels and remove the top shells.  Spread about 1 tbsp of the vegetable mixture on each mussel.  Place them on a wire rack over a baking sheet and bake them for 10-15 minutes or until the mussels bubble freely.

Serve the mussels very hot with lemon wedges and tabasco sauce.