1/2 lb. fresh spinach leaves, washed, with stems removed
1 tbsp. lemon juice
Salt and pepper to taste
3/4 lb. mussels, cleaned and debearded
3 tbsp. olive oil
1 tsp. chopped ginger
1 tsp. chopped garlic

Dry the spinach leaves and toss them in a salad bowl with the lemon juice, salt and pepper until evenly moistened. Steam and shuck the mussels. Heat the oil in a skillet; add the mussels, ginger and garlic and saute gently, but do not brown. Pour the oil over the spinach and toss immediately, until the leaves are wilted but not cooked. Serve on warm plates.

Serves 2.