1 cup onion

2 cloves garlic

2 cups chopped spinach

1 tomato

½ cup olive oil

½ teaspoon rosemary

½ teaspoon black pepper

½ teaspoon ground coriander

3 pounds of mussels

6½ cups Fish Broth (see recipe on page 6)

• 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.

Serves 6–8

This recipe is equally good with virtually any of your favorite shellfish.