Moules aux Epinards – Mussels with Spinach

These next two recipes really make me miss seafood.

6 pounds mussels, de-bearded and thoroughly scrubbed
4 cups dry white wine
4 shallots (about 2 ounces), chopped
2 1/2 pounds spinach, tough stems removed, thoroughly washed
Pinch of saffron threads, crumbled
3 tablespoons tepid water
2 cups fish broth
2 tablespoons beurre manié (see note)
2 tablespoons unsalted butter
Salt and freshly ground black pepper to taste
2 ounces Gruyère cheese, grated


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