-
-
My review
Savory Mussels
102
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."
Added to shopping list.
Go to shopping list.
Ingredients
40 m servings 335Original recipe yields 4 servings (2 1/2 pounds mussels)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 88 Ratings
-
-
-
-
-
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.
Most helpful
Most positive
Least positive
Newest
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.
3/20/2015
Great recipe. Easy to fix and a change from preparing them using wine.
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...
8/14/2016
Excellent. I did add some thyme and used frozen cooked mussels. I added mussels and simmered just till they were thawed and hot.