Rating: 4.5 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.

Recipe Summary

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

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

Directions

Instructions Checklist
  • 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

335 calories; protein 34.4g; carbohydrates 18.3g; fat 13.4g; cholesterol 76.4mg; sodium 1762.6mg. Full Nutrition
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