Spanish Mussel Soup
Chop the onions, garlic, and spinach. Seed and dice the tomato.
In a soup pot, heat the olive oil. Sauté the onion and garlic on medium for 3 minutes, then add the spinach, tomato, and rosemary, and stir for 3 more minutes. Stir in the pepper and coriander and take the pot off the heat.
Scrub the mussels and remove their beards. In a large pan, bring the fish broth to a boil; add the mussels, cover tightly, and turn off the heat. Check in a few minutes to see if they have been steamed open. Once they have, remove the meat from the mussel shells. Discard the shells. Strain the broth and discard all solids.
Add the mussel meat and the strained broth to the vegetables. Bring to a boil, reduce to a simmer, and cook for 5 minute. Remove from heat and allow to cool slightly. Using a blender or food processor, purée the mixture. Reheat and serve.
This recipe is equally good with virtually any of your favorite shellfish.