My mum was telling me about chard rolls she made with meat (ground lamb, I believe) and quinoa all rolled up in chard leaves and cooked like cabbage rolls. That made me drool. I love chard as well. I like it oh-so-much more than spinach (which is what the soup recipe originally called for), and find it's a good replacement for anything that calls for spinach. Mostly. I also like it simply wilted served with a dash of lemon juice. Mmmmm...

As for the mussels... I'm glad you like the sound of it. I'm not big on mollusks myself, but since it was in my mum's book I felt honor bound to copy it. ;-)