Mussel Soup

Mussels.  One of the reasons I try to be at Costco on weekends.  It makes for good “bar food”/appetizer and soup.  It’s also a favorite paella ingredient.  The mussels we buy from Costco are surprisingly already clean, so there’s really no need for cleaning…I think.  But if you feel more comfortable going through the process, go turn on your bar faucet (or any other kitchen faucet for that matter) and put some water in a bowl and soak the mussels for 20 minutes, letting them breath.  For tips on cleaning mussels, click HERE.

Growing up, Sundays were usually dubbed seafood days, Sunday being the day my Mom went to the (wet) market.  We made it a point to cook and eat the crabs and mussels the day they were bought.  My Nanay (maternal grandma) usually made soup with the fresh mussels.  It’s a very simple and easy-to-make soup.


1 lb mussels
1 medium onion, chopped
3 cloves garlic, minced
1 thumb-size ginger, sliced thinly
a bunch of spinach
salt/fish sauce and pepper to taste
7 to 10 cups of water (maybe more!)


1.  In a pot, saute the ginger in hot oil for a minute or until the aroma of sauteed ginger fills the air.
2.  Add the onions and ginger and saute until the onions are translucent.
3.  Add the mussels and water then season with salt/fish sauce and water.
4.  Boil until the mussels are cooked then add the spinach. It’ll only take a few seconds for the spinach to wilt. Serve.

This is another one of ’em dishes that take me back to my childhood.  Home-cooked meals truly are the best.  I never imagined I’d be doing the home cooking myself!  Hahaha!

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2 Responses to “Mussel Soup”

  1. Topster says:

    Dish looks yummy and am craving for it tuloy. It’s perfect for the weather we’ve been experiencing in Manila lately.

    Question, the spinach is the substitute for malunggay or dahon ng sili, right? Does the use of spinach affect the “Pinoyness” of this dish or does it give it a new dimension? Just curious. =)


    munchkinmommy Reply:

    Hi Topster! What a pleasant surprise! :)

    It looks like we’re going to have soup more often now because cold fronts have already been visiting us on a regular basis. About the spinach…I guess it’s safe to say that it has become the “unofficial” alternative to malunggay and dahon ng sili for Pinoys abroad. A friend of mine taught me to use spinach for tinola and since then, I haven’t really thought about looking for malunggay, which I believe is “moringa” in English. Plus, spinach is available in most supermarkets, unlike malunggay, which is most likely available in an Asian supermarket. I don’t think this minor substitution affects the “pinoyness” of a dish. :) Thanks for dropping by, Top! :D


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