Mussels in saffron-cream sauce

Aug. 19, 1982

1 pound fresh mussels

1 cup white wine

1 cup water

1 bay leaf

4 or 5 peppercorns

Water with 2 tablespoons oil added

1/2 pound fresh spinach

Spaghetti

1 cup whipping cream

Generous pinch of saffron

Nutmeg

Salt and pepper to taste

Clean and prepare mussels are directed above. In large pot, combine wine, water bay leaf and peppercorns. Heat to boiling. Add mussels, shake pan and cover. Cook over medium heat up to 5 minutes, shaking pan a few times. Remove from heat and remove pot lid. All mussels should have opened. Set aside until cool enough to handle. Then remove mussels from shells. Discard any mussels that won't open. Discard shells. Set mussels aside.

Meanwhile, heat large pot of water with oil to cook spaghetti.

Trim off and discard spinach stems. Wash spinach well. Tear into bite-size pieces. Place in separate pot, cover and cook spinach, just using water clinging to leaves. (If desired, spinach could be placed in steamer insert over wine mixture and steamed while mussels cook). When done, set aside.

Cook desired amount of spaghetti for 2 servings.

While this is cooking, heat cream to boiling in large skillet or saucepan. Add saffron and gnerous dash of ground nutmeg. Cook until reduced by half

When spaghetti is just tender, drain and add to cream. Stir in mussels and spinach. Season to taste with salt and pepper. Serves 2.

Time: about 30 minutes (plus mussel cooking time)