Mussel and Basella Gumbo

Basella replaces okra in this light soup-stew. Unlike traditional gumbos, this one derives its rich flavor from the strength of quick-cooked mussel broth, the deep green Malabar spinach savor, and a modicum of hot sausage, rather than from hours of cooking. The slippery finish associated with okra or filé powder, its usual sources, comes instead from the basella. Serve as a main course with baguettes and Fennel, Orange, and Green Olive Salad. Prepare