Spaghetti with Mussels, Chervil and Spinach

For the sauce: Rinse the mussels, remove beards and discard open mussels. Peel and chop the onions and garlic. Rinse the parsley, shake dry, pluck leaves and chop. Rinse the chervil, shake dry, pluck leaves and chop. Rinse the spinach and spin dry.

For the pasta: Cook the spaghetti according to package directions in boiling salted water until al dente. Drain.

For the sauce: Heat the olive oil in a large saucepan. Add the onion and garlic, and cook until translucent. Stir in the wine and bay leaves, and season with salt and pepper to taste. Add the parsley and bring to a boil. Stir in the mussels and steam, covered, until opened, about 2 minutes. Stir occasionally. Discard mussels that remain closed.