Ginger Mussels Soup

1-16 oz  frozen Mussels
a thumb size of ginger( minced)
2-cloves of garlic(chopped)
1/2  small onion minced
1- banana pepper or jalapeno -sili
a handful of spinach leaves/pechay/sili leaves (washed)
1t. oil
3c. chicken broth or plain water
salt/pepper/fish sauce to taste

- Add oil in the heated skillet or wok and saute garlic,onion,ginger until fragrant.
-Add the mussels and the veggies stir  for a minute then add broth or plain water, season with salt /pepper/fish sauce to taste. Let it boil for 15-20 minutes until all the mussels shells are opened.Serve with steamed rice.