How to cook: Gingered mussel soup
You can never have too many soup recipes, so give How to cook: Gingered mussel soup a try. This recipe serves 3 and costs $1.19 per serving. Watching your figure? This gluten free, dairy free, whole 30, and pescatarian recipe has 92 calories, 2g of protein, and 5g of fat per serving. This recipe from feastasia.casaveneracion.com requires greens, mussels, garlic, and ginger. 17 people have made this recipe and would make it again. From preparation to the plate, this recipe takes about 25 minutes. It can be enjoyed any time, but it is especially good for Winter. With a spoonacular score of 55%, this dish is solid. If you like this recipe, you might also like recipes such as Mussel Soup, Mussel Soup, and Cream of Mussel Soup.
Servings: 3
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
black pepper, to taste
1 tbsp. of cooking oil
1 tbsp. of minced garlic
1 thumb-sized ginger, peeled julienned
chopped greens (scallions, parsley or cilantro)
1/2 kilo of fresh mussels
1 onion, finely sliced
patis (fish sauce), to taste
6-8 c. of water
Equipment:
bowl
pot
Cooking instruction summary:
InstructionsWash the mussels under running water. Place in a glass bowl and cover with fresh water. Put in the fridge and soak to expel dirt, changing the water several times (see do mussels and clams need to be soaked before cooking?).Discard the mussels that do not open. Wash under running water again. Pull out the “beards”. Set aside.Heat a large pot. Pour in the cooking oil. Saute the onion until softened. Add the garlic and ginger and continue sauteing until lightly browned.Pour in the water. Bring to a full boil. Do not lower the heat at this point. Add the cleaned mussels to the boiling water. When the water is boiling again, lower the heat. Season with patis and pepper. Stir. Cover and simmer for two to three minutes. Do not overcook the mussels. Just before turning off the heat, add the chopped greens. Serve at once.
Step by step:
1. Wash the mussels under running water.
2. Place in a glass bowl and cover with fresh water. Put in the fridge and soak to expel dirt, changing the water several times (see do mussels and clams need to be soaked before cooking?).Discard the mussels that do not open. Wash under running water again. Pull out the “beards”. Set aside.
3. Heat a large pot.
4. Pour in the cooking oil.
5. Saute the onion until softened.
6. Add the garlic and ginger and continue sauteing until lightly browned.
7. Pour in the water. Bring to a full boil. Do not lower the heat at this point.
8. Add the cleaned mussels to the boiling water. When the water is boiling again, lower the heat. Season with patis and pepper. Stir. Cover and simmer for two to three minutes. Do not overcook the mussels. Just before turning off the heat, add the chopped greens.
9. Serve at once.
Nutrition Information:
covered percent of daily need
