Gingered mussel soup
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Gingered Mussel Soup

This is an updated version of the gingered mussel soup recipe originally published on December 1, 2012.
Course Soup
Cuisine Filipino
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Author CASA Veneracion

Ingredients

  • 500 grams fresh mussels
  • 1 tablespoon cooking oil
  • 1 shallot finely sliced
  • 1 one-inch knob ginger peeled and julienned
  • 3 cloves garlic smashed
  • 4 to 6 cups water
  • patis (fish sauce) to taste
  • black pepper to taste
  • sliced scallions to garnish

Instructions

  • Wash the mussels under running water. Place in a glass bowl and cover with fresh water. Put in the fridge and soak to expel dirt, changing the water several times (see do mussels and clams need to be soaked before cooking?).
  • Discard the mussels that do not open. Rinse under running water again. Pull out the “beards”. Set aside.
  • Heat a large pot. Pour in the cooking oil. Saute the shallot, ginger and garlic until softened and aromatic. 
  • Pour in the water. Season with fish sauce and pepper. Bring to a full boil. Do not lower the heat at this point. 
  • Add the cleaned mussels to the boiling water. When the water is boiling again, lower the heat. Cover and simmer for two to three minutes. Do not overcook the mussels.
  • Off the heat, taste the broth and add more fish sauce and pepper, as needed.
  • Garnish the gingered mussel soup with sliced scallions before serving.