Mussels or Tahong Soup is quite the simple soup to make.
All you need is garlic, onion and ginger and you are good to go.
Rice washing(hugas bigas) is commonly used for the soup base, but tap water still gives you the same cloudy white soup.
It is usually topped with hot pepper leaves.
A word of advise, though, when preparing a mussel dish.
Even if this mussel soup is fast and easy to cook, it is cleaning of the mussel that you need to be thorough, otherwise, you could end up with sand and grit on your soup.
And to ensure that you don't munch on sand with your mussel soup, pour the cooked soup onto a separate pot, leaving a half cup of broth with any sand or grit that didn't come off during washing.
YOUR SHOPPING LIST:
IN THE PANTRY:
1 Using a stock pot, saute the garlic, onion and ginger until fragrant, about 3 minutes.
2 Add the fish sauce, then add the water and bring to a boil.
3 Put in the mussels and cook until the shells open.
4 Add the hot pepper leaves and season with salt and pepper.
5 Turn the heat off, then pour to transfer to a different pot, leaving some of the broth with any grit and sand at the bottom of the first pot.
6 Serve hot with the rice.
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