Miso Shellfish Soup - alive magazine

Ingredients

• 2 Tbsp (30 mL) unsalted butter
• 2 shallots, chopped
• 2 garlic cloves, minced
• 1 Tbsp (15 mL) minced fresh ginger
• 1/4 tsp (1 mL) black pepper
• 1/4 tsp (1 mL) red chili flakes (optional)
• 1 cup (250 mL) dry white wine
• 1 1/2 to 2 lbs (750 g to 1 kg) mussels or clams
• 2 Tbsp (30 mL) white or yellow miso paste
• 1 lb (450 g) baby or new potatoes, quartered
• 4 cups (1 L) spinach
• Juice of 1/2 lemon
• 2 green onions, thinly sliced