Mussel Spinach Ginger Soup
2 lbs mussels
1 medium onion, sliced
2 to 3 cloves garlic, peeled and minced
2 thumb-sized fresh ginger, peeled and julienned (around 2 tsps)
3 plum tomatoes
1 bunch fresh spinach, separated and ends trimmed
2 tbsps fish sauce
2 tbsps vegetable oil
4 to 5 cups water
salt and pepper
Makes 4 Servings
Submerge mussels in cold water for a good 30 minutes. Scrub shells and remove beard.
In a sauce pot, heat vegetable oil. Saute onions, garlic and ginger until tender and aromatic. Add in tomatoes. Continue to cook and stir until tomatoes are softened. Mash tomatoes with back of spoon.
Pour in fish sauce. Allow to cook for 1 to 2 minutes.
Pour in water. Bring to a gentle boil. Add in mussels. Continue to cook until shells open, discarding unopened mussels. Skim off any foam that accumulates on top.
Season with salt and pepper. When mussels have opened, add in spinach. Turn off heat and allow steam to continue cooking spinach. Serve hot.