Rinse 2 1/2 pound fresh mussels and throw away any that don’t close. Heat 6 tbsp olive oil in a saute pan over medium-high heat. Cook 3/4 cup chopped bacon until the fat is rendered and it is slightly browned. Remove the bacon and set aside. Add 2/3 cup thinly sliced shallots and saute 1-2 minutes. Then add the mussels and toss together. Add the 3/4 c. white wine and juice of 1 lemon and toss together. When the mussels start to open, add 1/4 c. mild creamy blue cheese, melting it into the broth. As soon as all mussels are open, toss in 1/2 cup baby spinach or arugula, cleaned and de-stemmed. Season to taste with salt and black pepper. Top 1/4 c. creamy blue cheese and the bacon. Serve with crusty bread to sop up the blue cheese broth!