Tested till perfect Bicol-Style Philippine Mussel Soup

Bicol-Style Philippine Mussel Soup

Bicol province in the Philippines is known for its spicy food, often using coconut. Here, the coconut is in the accompanying bread, Puto. In the Philippines, sweet potato leaves are traditionally used in this soup, but in Canada, spinach makes a fine substitute. Add hot peppers to taste.

By Adell Shneer, Matthew Kimura and The Canadian Living Test Kitchen

Source: Canadian Living Magazine: October 2009

Recipe5 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6 to 8


  • 2 lb 2lbmusselmussels
  • 1 stalk 1stalklemongrass, optional
  • 2 tbsp 2tbspolive oil or vegetabIe oil
  • 1/2 cup 1/2cupthinly sliced shallotshallots
  • 3 3cloves garlic, minced
  • 6 6bird's eye chili pepperbird's eye chili peppers, finely chopped
  • 1 tbsp 1tbspfinely grated gingerroot
  • 1/4 tsp 1/4tsppepper
  • 3 3tomatotomatoes, peeled and chopped
  • 3 cups 3cupswater
  • 1 tbsp 1tbspfish sauce
  • 2 cups 2cupslighltly packed spinach
  • 2 tbsp 2tbsplime juice
  • 1/4 tsp 1/4tspsalt
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Rinse mussels; pull off and discard any beards. Cut off dry tip of lemongrass (if using); peel off outer layer(s) if hard and dry. Cut into 2-inch (5 cm) long pieces; with side of chef's knife, hit pieces to bruise and split slightly. Set aside.

In heavy soup pot or large saucepan, heat oil over medium-high heat; sauté shallots until golden. Add garlic; fry until light golden.

Stir in chili peppers, ginger, black pepper and lemongrass; sauté until peppers are softened. Stir in tomatoes; sauté until softened, about 2 minutes.

Stir in water and fish sauce; bring to boil. Add mussels; cover and boil until mussels open. Discard any that do not open. Stir in spinach. Remove from heat. Stir in lime juice and salt.

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Nutritional Information Per each of 8 servings: about

cal 79 pro 5g total fat 4g sat. fat 1g
carb 6g fibre 1g chol 10mg sodium 319mg
potassium 211mg

% RDI:

calcium 3 iron 12 vit A 14 vit C 17
folate 14
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