Deglaze with white wine and add mussels.
Stir, cover and cook until all mussels are wide open, 5-6 min.
Shell mussels and reserve juices.
Throw away any unopened mussels.
In a skillet, sauté mushrooms in butter.
Add red peppers and spinach.
Mix together half the juice and the cream of mushroom soup.
Pour over mushrooms.
Season to taste.
Add whipping cream (optional).
Serve in a soup plate,surrounded with spinach linguini or in French
onion soup bowls with mini potatoes.