1. Peel and finely cut the onions. Wash and finely cut the parsley and dill. Wash, clean and coarsely cut the spinach.
Peel and finely cut the garlic (almost creating a paste).
2. In a deep saucepan place the Chorio margarine with olive oil and as soon as the margarine melts, sauté the onion over a medium flame for approximately 5 minutes.
3. Add the mussels, dill, parsley and spinach to the saucepan and stir continuously. Boil for 25 to 30 minutes.
4. When the mussels are boiled, serve them from the saucepan after you have poured plenty of fresh lemon juice over them.