Braised mussels with spinach salad

Cut the spring onions into thin rings. Finely chop the garlic. Cut the apple into thin slices. Wash the spinach twice in plenty of water. Put the spinach in a large saucepan with hanging water and let it shrink just as you go. Let the spinach drain well in a colander. Pour a dash of olive oil into a large pan. Rinse the mussels under running water and place them in the pan. Throw away broken mussels and mussels, which do not close even after a strong tap.

Divide half of the onion rings, garlic and oregano between the mussels and drop a little olive oil. Smother the mussels covered in 6-8 minutes until done. Press the moisture out of the spinach. Mix in a salad bowl vinegar, mustard with two thirds of the olive oil to a dressing and spoon the spinach, apple and the remaining rings of spring onions. Serve with the mussels.