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.