MUSSELS, CLAMS AND SHRIMP SOUP

PORTIONS: 2

INGREDIENTS
8 Shrimps size 21-25. Peeled and deveined.
1 lb. clams
1lb. mussels
1 yellow onion, diced
2 minced garlic cloves.
½ red bell pepper, diced
1 diced carrot.
1 celery rib, diced
1/8 tsp. saffron
1/8 tsp. fresh thyme leaves
1 bay leaf
5 cups water
2 tbsp. white rice
2 potatoes washed and diced with skin on
2 cups fresh spinach, chopped
1 tsp. sea salt or to your own taste

RINSE SHELLFISH
Wash the shellfish under running water and clean with a hard brush to remove sand from the shell.
With a small knife remove the beard from the mussels.
Place the mussels and clams in separated pots covered with salted water and place in refrigerator for about 1 hour.
Before cooking, remove clams and mussels from the salted water and wash them again with cold running water.

PULVERIZE SHRIMP SHELLS
The shrimp shells place them in a baking sheet pan and dry in the oven. After are dry place them in a coffee grinder and pulverize them.

METHOD
Heat up the oil in a large pot and sauté garlic and onions.
Add red peppers, carrots, celery and cook for 2 minutes.
Add saffron, thyme leaves, bay leaf, water, rice potatoes and bring liquid to a boil. Lower the heat and simmer until rice and potatoes are cooked.
Add shrimps, spinach and cook for 2 minutes
Place the clams and mussel in 2 separated pots with ½ cup of water. Cover and cook until shells open up.
To serve pour some of the soup in the serving dishes. Divide the mussel and clams in the soup dishes. Pour the liquid of the clams and mussel were cooked in the soup pot. Leave some of the liquid in the pots because it may contain some sediment at the bottom.
Pour more soup with shrimps over the shellfish.