1 lb. frozen mussel meats
2 tbsp. butter
4 spring onions, chopped
2 garlic cloves, minced well
6 plum tomatoes, peeled and chopped
2 oz. tomato sauce
1/2 tsp. oregano
2 c. fresh spinach, clean and chopped
1 c. mushrooms, sliced
1/2 c. artichoke hearts, quartered
3/4 c. heavy cream
3 c. cooked fettuccini noodles

In a large skillet over a low heat, melt butter and add in spring onions and garlic, heat for 3 minutes. Add in plum tomatoes, tomato sauce, oregano, spinach, artichoke hearts and mushrooms. Simmer for 5 minutes. Stir in heavy cream and, when well blended, add the mussel meats and continue to cook for an additional 5 minutes. Serve over fettuccini noodles, with fresh Parmesan cheese on the side along with hot bread and butter. Serves 4.