Dust the cod with the spices then season.
Pan sear until golden then finish roasting in the oven.
Heat a pan with a tight fitting lid.
Slice the shallots and place in the pan with the mussels and the wine.
Place the lid on.
Shake pan and cook for 2-3 mins until they start to open.
Strain off and reserve the cooking liquor.
Remove meat from the shells.
In a saucepan heat a little oil. Sweat the shallot, garlic, carrot and celery for 3 mins without colour.
Add the potatoes and pepper and cook for a further 5 mins without colour.
Then add the stock and cooking liquor and cook for 10 mins until the liquid is reduced by half.
Add the cream and finish with the mussels and butter.
Wash the Spinach, Drain.
Melt butter in a saucepan, add the spinach and nutmeg and gently wilt for a few minutes.