Mussles spinach rice
In a skillet, heat olive oil over low/medium heat. Saute sliced scallions, chopped parsley, chopped fennel, chopped dill and little bit of minced garlic. Several minutes later, add mussles (l added frozen ones). Season with salt, grated lemon peel and little bit of black pepper. Cook for about 5 minutes, then add water (2:1), spinach and basmati rice. Continue cooking for 10 minutes or so.
At the end of cooking stir in fresh lemon juice.
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