Rinse mussels; pull off and discard any beard. Cut off dry tip of lemongrass; peel off outer layers if hard and dry. Cut into 2 inch long pieces; with side of chef's knife, hit pieces to bruise and split slightly. Set aside.
In heavy soup pot or large saucepan, heat oil over medium-high heat; saute shallots until golden. Add garlic; fry until light golden.
Stir in chili peppers, ginger, black pepper and lemongrass; saute until peppers are softened. Stir in tomatoes; saute until softened, about 2 minutes.
Stir in water and fish sauce; bring to boil. Add mussels; cover and boil until mussels open. Discard any that do not open. Stir in spinach. Remove from heat. Stir in lime juice and salt.
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|Serving Size: 1 Serving (650g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 35 (13%)|
|Amt Per Serving||% DV|
|Total Fat 3.8g||5 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 1g|
|Cholesterol 31.8mg||10 %|
|Sodium 25600.4mg||883 %|
|Potassium 1834.8mg||48 %|
|Total Carbohydrate 26.5g||8 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 24g|
|Protein 32.3g||46 %|
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Calories per serving: 266
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