Mussel Soup
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INGREDIENTS 2 pounds mussels, in shells 1 medium-size piece of ginger root, peeled and sliced into julienne strips 1 medium-size onion, sliced Several spinach leaves Freshly ground black pepper Salt, to taste Boil mussels in water just enough to cover them. Add ginger and onions. Once shells are open, discard any that do not open, add spinach leaves. Simmer for about 2 minutes. Add salt and pepper to taste. Serve hot.