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Mussels Marsala

2 pounds of frozen mussel meats
2 tablespoons of butter
1 small shallot, chopped
1 cup of mushrooms, sliced thin
1/2 cup of Marsala wine
1/4 cup of heavy cream
1 cup of fresh spinach, chopped (clean and dry)
3 cups of cooked rice

In a large skillet, heat the butter and shallots until transparent. Add the mushrooms and cook for an additional 2 minutes.  Stir in Marsala wine, heavy cream and spinach, stirring constantly until mixed well.  On low heat, simmer for an additional 2 minutes.  Serve over rice and garnish with orange slices and a few strawberry.  Serves 6.
 

 

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