Mussels and Spinach in Ginger Soup

Although we haven’t officially entered “soup season”, the temperature today was a comfortable and friendly 71 degrees. This mussel soup, however, can be enjoyed in whatever weather. With the ingredients few and light, and the ginger-based broth cool and refreshing, this mussel soup is a delicious way to re-fill and re-hydrate even in the height of summer months!

As I don’t always have access to fresh mussels, I usually use frozen New Zealand greenshells which are readily available year round. The rule of thumb is, mussels are done once they open up their shells. What if you are using ones with the other half shell already discarded? My mother who loves to cook this dish next in line to her pinakbet advises, mussels are A-okay 2 to 3 minutes after they’ve come to a rolling boil. And that works for me. Also note that like my chicken tinola, I love this dish with significant zing from fresh ginger. You can, of course, modify the amount of this aromatic according to preference.

Makes 4 Servings

2 lbs mussels
1 medium onion, sliced
2 to 3 cloves garlic, peeled and minced
2 thumb-sized fresh ginger, peeled and julienned (around 2 tsps)
3 plum tomatoes
1 bunch fresh spinach, separated and ends trimmed
2 tbsps fish sauce
2 tbsps vegetable oil
4 to 5 cups water
salt and pepper

Submerge mussels in cold water for a good 30 minutes. Scrub shells and remove beard.

In a sauce pot, heat vegetable oil. Saute onions, garlic and ginger until tender and aromatic. Add in tomatoes. Continue to cook and stir until tomatoes are softened. Mash tomatoes with back of spoon.

Pour in fish sauce. Allow to cook for 1 to 2 minutes.

Pour in water. Bring to a gentle boil. Add in mussels. Continue to cook until shells open, discarding unopened mussels. Skim off any foam that accumulates on top.

Season with salt and pepper. When mussels have opened, add in spinach. Turn off heat and allow steam to continue cooking spinach. Serve hot.

TIPS:
1) The mussels and spinach will expel their own water so around 4 cups is best if you want full flavor.
2) I allow the broth to boil before I add the mussels. This prevents them from overcooking, as they do not sit in the pot absorbing heat while the broth is brought to desired temperature.

 

Fish and Seafood Recipes in The CookMobile Archive:

Pancetta-Wrapped Scallops

 

 

 

Shrimp Fried Rice