MUSSEL GINGER SOUP

Photo: 01elizwharton

One of my favorite dish, especially when it is served with fried mackerel. I say, the hardest part here is the cleaning task. It took me 45 minutes to brush and wash 2 kilograms of mussels. Best for breastfeeding mommies!

Yield: 2 servings
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Ingredients

  • 4.4 pound(s) Fresh mussels cleaned
  • 1 piece(s) small ginger sliced
  • 3 clove(s) garlic crushed
  • 1 piece(s) large onion sliced
  • 3 piece(s) stems of spring onion chopped
  • 1 tablespoon(s) nam-pla (thai fish)
  • 5 cup(s) water
  • 2 dash(es) salt and pepper to taste

Preparation

  1. 1. Heat the oil in a large pot.
  2. 2. Sauté ginger, garlic and onion.
  3. 3. Add the nam-pla, mussels and water (just enough to cover the mussels).
  4. 4. Allow to boil in medium heat until the mussels open.
  5. 5. Season with salt and pepper depend on your taste.
  6. 6. For the last minute, sprinkle the spring onion.
  7. 7. Remove from heat and serve with mackerel and boiled rice.
November 2012

This recipe is a personal recipe added by 01elizwharton and has not been tested or endorsed by MyRecipes.

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