Savory Mussels

Rating: 4.25 stars
8 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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.

By lola

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Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
4
Yield:
2 1/2 pounds mussels
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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; protein 34.4g; carbohydrates 18.3g; fat 13.4g; cholesterol 76.4mg; sodium 1762.6mg. Full Nutrition
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Reviews (8)

Read More Reviews

Most helpful positive review

Jen
Rating: 5 stars
04/07/2010
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 recipe calls for. I also cooked linguine noodles on the side tossed with a little extra virgin olive oil and dried parsley before pouring the broth mussels and veggies over the noodles. It was an excellent and complete meal! Read More
Helpful
(20)

Most helpful critical review

carol
Rating: 1 stars
01/31/2011
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. Read More
Helpful
(3)
8 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
Jen
Rating: 5 stars
04/07/2010
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 recipe calls for. I also cooked linguine noodles on the side tossed with a little extra virgin olive oil and dried parsley before pouring the broth mussels and veggies over the noodles. It was an excellent and complete meal! Read More
Helpful
(20)
jenkcraig
Rating: 5 stars
07/19/2010
Absolutely the best mussels I have ever tasted!! They simply disappeared from everyone's plate. Perfectly cooked fantastic flavor. Read More
Helpful
(14)
catastrophiccook
Rating: 5 stars
11/24/2010
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 it again. My kids loved it - even my super picky 5 year old requested it "tomorrow.":) Read More
Helpful
(11)
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Fairlady
Rating: 4 stars
08/11/2011
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. Read More
Helpful
(4)
carol
Rating: 1 stars
01/31/2011
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. Read More
Helpful
(3)
JOC
Rating: 4 stars
03/20/2015
Great recipe. Easy to fix and a change from preparing them using wine. Read More
Helpful
(1)
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Lynn Thomas
Rating: 5 stars
04/16/2017
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 of Old Bay seasoning threw in some leftovers in my fridge--a half cup of brown rice a quarter cup of diced tomatoes and a half cup of mixed vegetables (I don't like to waste food and if I can use it up depending upon what I'm making I use it.) I served this soup with some crusty bread and we had a very satisfying meal. Read More
cpack1000
Rating: 5 stars
08/14/2016
Excellent. I did add some thyme and used frozen cooked mussels. I added mussels and simmered just till they were thawed and hot. Read More
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