Mussel Soup


2 pound (1 kg) fresh mussels
1 stalk lemongrass or 1 tbsp (15 mL) lemongrass paste
2 tbsp (30 mL) olive oil
½ cup (125 mL) thinly sliced shallots
3 cloves garlic, minced
1 tbsp (15 mL) finely grated fresh ginger
¼ tsp (1 mL) pepper & salt
3 medium tomatoes, diced
¼ cup (50 mL) parsley, chopped
3 cups (750 mL) water
½ cup (125 mL) Simple Garlic Goodness hot sauce
1 tbsp (15 mL) fish sauce
2 cups (500 mL) lightly packed spinach
3 tbsp (45 mL) lime juice


In a heavy saucepan, sauté shallots until golden. Add garlic, and fry until golden. Cut lemongrass in two-inch pieces, and add along with diced fresh tomatoes, parsley and sauté until softened, about 2 minutes. Stir in water, Simple Garlic Goodness hot sauce, and fish sauce, bring to a boil. Add mussels, and cook until open.

Remove from heat, stir in lime juice, spinach, salt and pepper. Dig in! 

Mussel Soup

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