Ingredients

• 2 pounds mussels
• 1 pound casarecce pasta
• 4 ounces baby spinach, roughly chopped
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 1/2 large shallots, sliced (or 3 small shallots)
• 2 cloves garlic, thinly sliced
• 1/4 cup dry white wine
• 1/2 cup organic low-sodium chicken stock
• 3/4 teaspoon saffron
• 1/4 cup heavy cream

PROCEDURE

1. Place the mussels in a large bowl full of water and ice.  Add 1 to 2 tablespoons all-purpose flour, and let the mussels sit for 1 hour.  They will spit out any sand.  Rinse the mussels, pull of any beards your fish-seller may have overlooked, and set aside.
2. Bring a large pot of water to a boil, and salt it well.  Boil the pasta to al dente, adding the spinach at the last second, then drain.
3. Meanwhile, in a wide braising pan, heat the oil and butter on medium heat.  Add the shallots and garlic, and season with salt and pepper.  Sweat, stirring often with a wooden spoon, until shallots are soft and translucent, about 4 minutes.  Add the white wine, and simmer for 1 minute.  Add the chicken stock and saffron, cover and turn the heat to high, and bring the liquid to a boil.
4. Add mussels to the pot, and lower the heat to medium.  Cover, and simmer for 6 to 8 minutes, or until all mussels have opened.  Take the pan off the heat, and stir in cream.  Add in drained pasta and spinach, and return to low heat, stirring for 1 minute, until the pasta has absorbed some of the sauce and color of the saffron.  Serve immediately.