Mussels and spinach in tomato broth

Ingredients

• 1 Package of frozen mussels (use fresh if available)
• 1 package fresh spinash (about 3-4 cups if buying in bulk)
• 1 can tomato sauce
• 2 tbsp tomato paste
• 2 cloves of garlic
• 1 1/2 tbsp herbs de Provence
• 1 tsbp gray salt
• 1 tbsp butter

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Preparation

• 1. In a large saucepan bring to boil all the ingredients except mussels and spinach. Once it boils, turn the heat down to medium high, and add the mussels (do not thaw before hand if frozen). Cook for 4-5 minutes.
  2. Once cooked, discard any unopened mussels.
  3. Add the spinash, and cover the saucepan. Cook for another minute until the spinach starts to wilt.
  4. Remove from the heat and stir to ensure all the spinach is wilted, and then transfer to a serving platter or bowl.

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