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Mussel-And-Spinach Bisque

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Ingredients

6 ounces baby spinach

1 cup dry white wine

1 cup water

3 bay leaves

4 pounds mussels, scrubbed

1 1/2 tablespoons unsalted butter

2 medium shallots, minced

3 tablespoons all-purpose flour

One 8-ounce bottle clam juice

2 teaspoons tomato paste

Pinch of saffron threads, crumbled

2 1/2 cups milk

1 1/2 cups heavy cream

salt and freshly ground white pepper

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