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Bicol-Style Philippine Mussel Soup

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

Tested till perfect

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Bicol-Style Philippine Mussel Soup

This recipe makes 8 servings

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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

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 mussels
  • 1 stalk lemongrass, optional
  • 2 tbsp olive oil or vegetabIe oil
  • 1/2 cup thinly sliced shallots
  • 3 cloves garlic, minced
  • 6 bird's eye chili peppers, finely chopped
  • 1 tbsp finely grated gingerroot
  • 1/4 tsp pepper
  • 3 tomatoes, peeled and chopped
  • 3 cups water
  • 1 tbsp fish sauce
  • 2 cups lighltly packed spinach
  • 2 tbsp lime juice
  • 1/4 tsp salt

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.

More mussel recipes:

Source : Canadian Living Magazine: October 2009

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