In a large saute pan over medium-high heat, add lemon juice
, white wine
, and the mussels. Cook until the liquid dissolves. Reduce the heat to low, add balsamic dressing, parsley, thyme
, and tomatoes. Continue to cook on low heat for 3 to 4 minutes, stirring to prevent the dressing
from separating. Remove the pan from the heat, and allow the mussel mixture to cool. Add the mussels
, the spinach
, feta, and the corn to a large serving bowl. Season with salt and pepper, to taste, toss and serve.