2 lb. frozen mussel meats
2 tbsp. butter
1 sm. shallot, chopped
1 c. mushrooms, sliced thin
1/2 c. marsala wine
1/4 c. heavy cream
1 c. fresh spinach, chopped (clean and dry)
3 c. 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.