Savory Mussels

    (8)
    40 mins

    A simple dish of mussels cooked just right in chicken broth. Serve it as a starter to a meal or as a meal in itself!


    Rizal, Philippines
    1 person made this

    Ingredients
    Serves: 4 

    • 1kg mussels
    • 1 onion, chopped
    • 2 cloves garlic, minced
    • 2 tablespoons olive oil
    • 800ml (3 1/4 cups) chicken broth
    • 1 medium carrot, cut crosswise
    • 1 stalk celery, cut crosswise
    • 1 bunch spinach, cut in half

    Directions
    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Clean and debeard the mussels and set aside.
    2. In a large pot, saute the onion and garlic in olive oil. Stir in the carrots and celery.
    3. Add the chicken broth and boil for 5 minutes. Add the mussels, cover and simmer just until the mussels open. Discard any that do not open.
    4. Just before serving, add the spinach. Serve hot with rice or french bread to dunk in the soup.

    Recently viewed

    Reviews and ratings
    Global ratings:
    (8)

    Reviews in English (8)

    by
    20

    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 recipe calls for. I also cooked linguine noodles on the side, tossed with a little extra virgin olive oil and dried parsley before pouring the broth mussels and veggies over the noodles. It was an excellent and complete meal!  -  06 Apr 2010  (Review from Allrecipes US | Canada)

    by
    14

    Absolutely the best mussels I have ever tasted!! They simply disappeared from everyone's plate. Perfectly cooked, fantastic flavor.  -  18 Jul 2010  (Review from Allrecipes US | Canada)

    by
    11

    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 it again. My kids loved it - even my super picky 5 year old requested it "tomorrow."  -  23 Nov 2010  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate