Bicol province in the Philippines is known for its spicy food, often using coconut. Here, the coconut is in the accompanying bread, Puto. In the Philippines, sweet potato leaves are traditionally used in this soup, but in Canada, spinach makes a fine substitute. Add hot peppers to taste.
- Portion size 8 servings
- Credits : Canadian Living Magazine: October 2009
Ingredients
Method
Rinse mussels; pull off and discard any beards. Cut off dry tip of lemongrass (if using); peel off outer layer(s) if hard and dry. Cut into 2-inch (5 cm) long pieces; with side of chef's knife, hit pieces to bruise and split slightly. Set aside.In heavy soup pot or large saucepan, heat oil over medium-high heat; sauté shallots until golden. Add garlic; fry until light golden.
Stir in chili peppers, ginger, black pepper and lemongrass; sauté until peppers are softened. Stir in tomatoes; sauté until softened, about 2 minutes.
Stir in water and fish sauce; bring to boil. Add mussels; cover and boil until mussels open. Discard any that do not open. Stir in spinach. Remove from heat. Stir in lime juice and salt.
More mussel recipes:
Nutritional facts Per each of 8 servings: about
- Sodium 319 mg
- Protein 5 g
- Calories 79.0
- Total fat 4 g
- Potassium 211 mg
- Cholesterol 10 mg
- Saturated fat 1 g
- Total carbohydrate 6 g
%RDI
- Iron 12.0
- Folate 14.0
- Calcium 3.0
- Vitamin A 14.0
- Vitamin C 17.0
