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| Mussel Soup |
Ingredients
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
Directions
Boil mussels in water just enough to cover them. 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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