Place the mussels on a cookie sheet and sprinkle on the ingredients in the order they are listed above.

Bake at 400 degrees F. for 10-15 minutes, until the cheese is melted the way you like it.

In a large saute pan cook the bacon until crisp, add the onion and cook until clear.

Add the garlic and stir for 15 seconds, then add the wine, the broth and lastly the seasonings.

When it is boiling add the mussels and spinach. When the spinach is limp turn off heat.

Add the pat of butter and stir around until melted.

Divide the warm linguini into two bowls.

Place 6 mussels on each and pour on the sauce.

Top with Parmesan.

In a medium sauce pan, add all ingredients except the mussels, simmer for 2-3 minutes.

Add mussels, cover and simmer until warmed through, about 2 minutes.

Melt butter in a large sauté pan.

Add onion, salt and pepper; cook to your liking - I like them almost to the point of browning.

Stir in parsley.

Fill the shells with the butter mixture.

Place on a sheet pan and bake at 350° for 10-15 minutes.

Melt the butter in a large sauté pan.

Add the kumquats, season with pepper.

Sauté until it starts to brown.

Fill the shells with the butter mixture and place on a sheet pan.

Cook at 350° for 10-15 minutes, until warmed through.