Step 1

Heat oil in a Dutch oven (or large pot) over medium-high heat. Add pepper flakes and garlic and saute quickly (about 30 seconds). Stir in clam juice to deglaze and add next seven ingredients (pasta sauce through salt & pepper).

Step 2

Reduce the heat, cover the pot, and simmer over low heat (taste for desired depth of flavor to determine when to stop simmering - it can be anywhere from 30 minutes to 3 hours).

Step 3

Add mussels. Cover and cook over medium heat about 4- 5 minutes, or until shells open (discard any unopened shells). Add wine and rest of fish and simmer 5 minutes or until fish is done (do not overcook!)

Step 4

Stir in spinach to the hot stew to soften, and serve with a crusty French Bread or other robust bread.