Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  mussel
     1/4           cup  shallot
     1/2           cup  white wine
  3                     bay leaf
  1           teaspoon  thyme
  1           teaspoon  unsalted butter
     1/8      teaspoon  powdered saffron
     1/2           cup  fennel
     1/4      teaspoon  salt
     1/4           cup  water
  1                cup  spinach
     2/3           cup  cream
     1/4      teaspoon  fresh ground white pepper

Preparation:

Make sure mussels are thoroughly scrubbed and debearded combine shallots, wine, bay leaves, and thyme in a saucepan, over a medium flame bring to a simmer, raise flame to high add the mussels, cover, and cook for 3-4 minutes, until mussels have opened (discard any that do not open) strain the mussels, reserving liquid, and discarding herbs remove and discard shells and any bits of beard from mussels, set aside melt butter in another saucepan, over a medium flame add the saffron, fennel, and salt heat for 8 minutes, shaking the pan occaisionally add the reserved mussel liquid, water, spinach, and cream heat gently, without boiling, for 2 minutes add the mussels and heat, without boiling, for another 2 minutes season with white pepper serve hot

Nutritional Information:

237 Calories (kcal); 13g Total Fat; (55% calories from fat); 15g Protein; 9g Carbohydrate; 69mg Cholesterol; 488mg Sodium