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My review
Savory Mussels
lola
"In this simple Filipino dish mussels and spinach are cooked right in chicken broth. Serve it as a starter to a meal, or as a meal in itself! Serve hot with rice or French bread to dunk in the soup."
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Ingredients
40 m servings 335 calsOriginal recipe yields 4 servings (2 1/2 pounds mussels)
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Directions
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- Heat the olive oil in a large pot over medium heat. Cook the onion and garlic in the hot oil until softened, 5 to 7 minutes. Stir the carrot and celery into the mixture and continue cooking until the carrot and celery have also softened, another 7 to 10 minutes.
- Pour the chicken broth into the pot and bring to a boil; cook at a boil for 5 minutes. Add the mussels; cover the pot and allow the mussels to simmer in the broth mixture just until they begin to open, about 5 minutes. Discard any mussels which do not open. Stir the spinach into the broth just before serving hot.
Nutrition Facts
Per Serving: 335 calories; 13.4 g fat; 18.3 g carbohydrates; 34.4 g protein; 76 mg cholesterol; 1763 mg sodium. Full nutrition
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Reviews
Read all reviews 88 Ratings
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Most helpful positive review
4/6/2010
I used frozen mixed veggies in a bag and prepared them just as the recipe states for the carrots and celery. I used frozen mussels out of a bag from Jewel and prepared them the same as the recip...
Most helpful critical review
1/30/2011
1 star All I tasted was the celery and carrots. The taste of the mussels never came through. Next time I will steam it just with a little wine and garlic.
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4/6/2010
I used frozen mixed veggies in a bag and prepared them just as the recipe states for the carrots and celery. I used frozen mussels out of a bag from Jewel and prepared them the same as the recip...
7/18/2010
Absolutely the best mussels I have ever tasted!! They simply disappeared from everyone's plate. Perfectly cooked, fantastic flavor.
11/23/2010
So, soooo good! I doubled the amount of carrots and celery, and it was like serving a gourmet soup with mussels. I served it over pasta tossed in EVOO. This is a perfect recipe, and I will make ...
8/11/2011
The whole family liked this. I did not have fresh spinach on hand so I used frozen spinach and it turned out pretty good. Would make this again.
1/30/2011
1 star All I tasted was the celery and carrots. The taste of the mussels never came through. Next time I will steam it just with a little wine and garlic.
4/16/2017
First time I ever made a soup with mussels. My husband and I just loved it! I had all ingredients for this recipe and then some. My changes/additions: I used frozen mussels, added a pinch o...