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.
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 More1 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 MoreI 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!
Absolutely the best mussels I have ever tasted!! They simply disappeared from everyone's plate. Perfectly cooked, fantastic flavor.
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." :)
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 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.
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.
Excellent. I did add some thyme and used frozen cooked mussels. I added mussels and simmered just till they were thawed and hot.
