Plump mussels swimming in their own broth with ginger, onions, garlic, tomatoes and spinach. Eat it with rice and enjoy!Plump mussels swimming in their own broth with ginger, onions, garlic, tomatoes and spinach. Eat it with rice and enjoy!

My boyfriend really loves this, it's one of the few filipino recipes that I know and do often. Try frozen new zealand mussels if you don't have any fresh ones on hand. Either way the key is to not use too much water or you'll get a watered down taste of the mussels, some put water bit by bit and taste as they go. Eat this with a small bowl of jasmine rice and pour the soup onto it and slurp the rice and soup together.

1 1/2lbs Fresh Mussels (cleaned)
1 med or 1/2 Large sweet onion sliced
3 cloves garlic diced
1 thumb sized ginger finely sliced
3 Roma tomatoes chopped into chunks
1 tbsp vegetable oil
2-3 tbsp fish sauce (add more if you want in the end)
6-7 cups water ( just enough to cover, less water = stronger flavor)
3 big handfuls of fresh Spinach

Heat the oil in a medium, heavy-bottomed pot over medium-high heat. Add the onion, garlic, and ginger, and saute until the onion is translucent and they're fragrant.
Add the chopped tomatoes, and saute until the tomatoes begin to soften, about 2 minutes.
Add half the water and fish sauce and heat to a boil. Add the mussels and the remaining water, just enough to BARELY COVER! Cook till the mussels open over medium high heat. Right when they're done, toss in the spinach (as much as you want, BF loves a LOT of spinach), stir and season with pepper and more fish sauce if you want.
Take of the heat and ENJOY!

And as usual soup tastes better over time so enjoy the leftovers Eye-wink
SO EASY! asian comfort food at its bestSO EASY! asian comfort food at its best

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