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French in a Flash: Creamy Saffron Mussel and Spinach Pasta Recipe
Ingredients (13)
- 2 pounds mussels
- Kosher salt
- 1 pound casarecce pasta (fusilli is a good substitute)
- 4 ounces baby spinach, roughly chopped
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 1/2 very large shallots, sliced (or 3 small shallots, about 1/4 cup total)
- 2 cloves garlic, thinly sliced
- Freshly cracked black pepper
- 1/4 cup dry white wine
- 1/2 cup low-sodium chicken stock, preferably organic
- 3/4 teaspoon saffron
- 1/4 cup heavy cream
Directions
Learn how to make this recipe at Serious Eats