Bicol-Style Philippine Mussel Soup

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

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This recipe makes 8 servings

Nutritional Info
Per each of 8 servings: about	-
cal	79
pro	5 g
total fat	4 g
sat. fat	1 g
carb	6 g
fibre	1 g
chol	10 mg
sodium	319 mg
potassium	211 mg
% RDI:	-
calcium	3
iron	12
vit A	14
vit C	17
folate	14

Portion size: 6 to 8

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.

Ingredients

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

Preparation

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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