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Description Edit

Makes 8 servings

Ingredients Edit

Directions Edit

  1. Cook onion in butter in dutch oven or large skillet until tender crisp, about 3 minutes.
  2. Add celery; cook 1 minute.
  3. Add rice, salt, basil, pepper and broth.
  4. Bring to a boil, reduce heat, and simmer 10 minutes.
  5. Stir in tomatoes and mussels; simmer 5 minutes or until rice is tender.
  6. Add spinach leaves.
  7. Serve immediately.

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