Although winter season is yet to come and temperatures are still relatively comfortable, I’ve been preparing lately a lot of soups and stews for our dinner meals. Sometimes nilaga, the other day arroz caldo and most times, sinabawang tahong. With just a few ingredients and a refreshing ginger-based broth, this tinola-style mussel soup is great to enjoy year round.
- 1 tablespoon oil
- 1 small onion peeled and sliced thinly
- 2 cloves garlic peeled and minced
- 2- inch size ginger peeled and julienned
- 1 large tomato chopped
- 1 tablespoon fish sauce
- 4 cups water
- 2 pounds half-shell frozen mussels thawed
- salt and pepper
- 1 bunch fresh spinach stems trimmed
- In a pot over medium heat, heat oil. Add onions, garlic and ginger until limp and aromatic. Add tomatoes and cook, mashing tomatoes with back of spoon, until softened and have released juice.
- Add fish sauce and cook for about 1 to 2 minutes. Add water and bring to a boil. Add mussels and cook, skimming scum that floats to top, for about 3 to 5 minutes. Season with salt and pepper to taste. Add spinach. Turn off and allow spinach to cook in residual steam. Serve hot.
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