Mussel Soup - Saltscapes Magazine

Ingredients

• 2 pounds (1 kg) fresh mussels
• 1 stalk lemongrass or 1 tbsp (15 mL) lemongrass paste
• 2 tbsp (30 mL) olive oil
• ½ cup (125 mL) thinly sliced shallots
• 3 cloves garlic, minced
• 1 tbsp (15 mL) finely grated fresh ginger
• ¼ tsp (1 mL) pepper & salt
• 3 medium tomatoes, diced
• ¼ cup (50 mL) parsley, chopped
• 3 cups (750 mL) water
• ½ cup (125 mL) Simple Garlic Goodness hot sauce
• 1 tbsp (15 mL) fish sauce
• 2 cups (500 mL) lightly packed spinach
• 3 tbsp (45 mL) lime juice