Remove mussels from shell and grate in the lime zest, squeeze juice, olive oil, season and mix in the basil. Meanwhile grill the pancetta until crispy under the grill. Cook the pastry blind and sauté the chopped onion and garlic with the spinach, place in the flan, crush in the feta cheese. Beat the eggs with cream season and pour in the flans, sprinkle the walnuts on top and bake. To make the dressing, blend all the ingredients well. Serve the flan topped with the mussels, salad and crispy pancetta and with the dressing drizzled around.

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