Mussels Stuffed a la Toulousaine

To be prepared the same as for No. 1045. Take them out of their shells after draining, cut off the foot, and divide the mussels up into half inch pieces. Fry in oil a cut up onion, and a whole clove of garlic; add to it fresh bread-crumbs, and moisten with mussel broth and milk; boil and stir in a little finely chopped, cooked spinach, suppress the garlic, and add the mussels. Fill the shells with this; range them on a dish, strew bread-crumbs and parmesan on top, besprinkle with fine oil, and brown them nicely in a quick oven. Serve on a folded napkin.