For 6 people:
600 g of haddock, 1 kg of bouchot mussels, 600 g of leaf spinach, 2 shallots,
60 cl of milk, 30 g of butter, 2 tbsp of dry white wine, thyme, bay leaf, salt, ground pepper.,
200 g butter, 2 shallots, 10 cl vinegar, 15 cl dry white wine.
Soak the haddock for 2 hours in milk. Drain it, squeeze it. Remove skin and bones. Cut it into cubes.
Scrape the mussels, remove the beard. Rinse under cold water.
Peel and chop the shallots.
In a saucepan put the white wine with the thyme and a bay leaf, the shallots and the mussels. Cover leaving ajar.
Drain the mussels, shell them, set them aside.
Stem the spinach, wash it in several waters, drain it and melt it in butter in a skillet, salt and pepper.
Chop the two remaining shallots, put them in a sauté pan with the vinegar and white wine, let reduce until you obtain a spoonful of liquid.
Cut the butter into small pieces and stir in, winnowing off the heat. Season with salt and pepper.
Put the mussels and haddock in this sauce. Reheat gently without boiling.
Arrange the spinach in casserole dishes, arrange the mussels on top.
