Mussel soup

Ingredients

• 1 lb mussels
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 thumb-size ginger, sliced thinly
• a bunch of spinach
• salt/fish sauce and pepper to taste
• 7 to 10 cups of water

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Preparation

• In a pot, saute the ginger in hot oil for a minute or until the aroma of sauteed ginger fills the air.
• Add the onions and ginger and saute until the onions are translucent.
• Add the mussels and water then season with salt/fish sauce and water.
• Boil until the mussels are cooked then add the spinach. It’ll only take a few seconds for the spinach to wilt. Serve.