Ken's mussel soup

• 2 lb mussels, still in shell
• medium sized piece of ginger root, peeled and sliced into julienne strips
• 1 medium sized onion, sliced
• several spinach leaves
• freshly ground pepper
• salt to taste

Add ginger and onions.

Once the shells are opened, add spinach leaves.

Simmer for about two minutes.

Add pepper and salt to taste.

Serve hot.
 
 

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