Preparation / Directions:
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
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