Grab a saucepan and boil 600 ml of water in it (or boil it in the kettle).
Add the bouillon cube to the water and stir well.
Chop the onions and press the garlic cloves or chop finely. Set aside.
In the skillet, heat 1 tbsp of butter. Add the onion and garlic shreds and sauté for 3 minutes. Add the risotto rice and stir through
Pour in the diced tomatoes and stir until the liquid is almost absorbed.
Ladle in a scoop of broth each time and keep stirring until the liquid is absorbed. Repeat this process until the rice is soft and all the broth has been used up.
Finally, stir in the fresh spinach. Put the lid on the pan to keep the risotto warm.
Grab a wok and put on the heat. Open the pack of Ready-to-eat mussels. Do not rinse or wash, as you will lose all the flavor.
Place contents of packet in wok. On medium to high heat, wok the mussels until they are all open. This will happen after only 5 minutes.
Gently stir the clams with shell into the risotto. Divide the risotto between two plates.