Recipe: Stuffed squid with spinach

1 open the mussels covered in 2 glasses of wine, sliced onion, 1 bay leaf and sprig of thyme. pass the cooking liquid into a bowl, let settle.

2 clean your squid, place the bodies on a cloth to dry, reserve the tentacles and fins.

3 sauté a chopped onion in olive oil (or butter..), add the chopped tentacles and let brown slightly over low heat, at this moment, add half the mussel broth (watch out for the sediment!)

4 sort and wash the spinach (personally I remove the stem from large leaves), dry and chop coarsely. sauté in 2/3 tablespoons of olive oil. once well reduced season, add a handful of fresh bread crumbs, 2 chopped garlic cloves, the tentacles (whose cooking liquid should have reduced by half) and half the mussels (removed from their shells of course!).
add 2 beaten eggs to this stuffing, give a few turns of the spatula and remove from heat.

5 stuff the squid 2/3 full, close them (a toothpick across and you're done).

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