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Mussel soup with ginger scallion broth
Mussels don't take long to cook. The meat is ready to be plucked once the shells open. But, if you want to make sure that the mussel meat is fully cooked, leave in the hot broth, with heat off, for five minutes.
Course
Soup
Cuisine
Filipino
Prep Time
15
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
35
minutes
minutes
Servings
6
people
Author
Connie Veneracion
Ingredients
2
tablespoons
cooking oil
1
two-inch knob
ginger
sliced
12 to 15
stalks
scallions
cut into thirds
¼
cup
fish sauce
¼
teaspoon
white pepper
1 ½
kilograms
fresh mussels
cleaned and debearded
Instructions
Heat the cooking oil in a pot.
Saute the ginger and bottom third of the scallion stalks until aromatic.
Pour in eight cups of water and the fish sauce.
Bring to the boil, lower the heat, cover and simmer for ten minutes.
Turn up the heat, drop in the mussels and bring to the boil.
Once the mussel shells open a bit, cover the pot, turn off the heat and leave the mussels to cook in the hot broth for five minutes.
Take the top portions of the scallions stalks and thinly slice.
Taste the broth and add more fish sauce, if needed.
Ladle the mussels and broth into bowls, sprinkle in the sliced scallions and serve.