Mussel soup from my kitchen

I told you I'd make my own mussel soup - like the unforgettable one I had in my trip in Lake Como, Italy. It's a local version with chili leaves and done the usual "Pinoy ginisa" way. So it's very easy. I had local mussels, tomatoes, chili leaves, garlic, oyster sauce, red sugar, some basil dried leaves, olive oil, onions, and I did put some balsamic vinegar coz I like it to be a bit sour. Add some salt or soy sauce to taste.

I merely sauteed the garlic, onions, and tomatoes in olive oil, put some oyster sauce to create a nice golden brown sauce. It should be just quick. Then I put the mussels and some soy sauce until the juice comes out and the shells opened up.


You can add some water if you prefer but adjust your ingredients so you can arrive at just the right taste. Put on a pinch of sugar and a teaspoon of balsamic vinegar. Add the chili leaves and sprinkle it with dried basil leaves. Enjoy you mussel soup!
Tip: if you are not comfortable with putting the mussels directly, you can boil it quickly first to wash it like the way I did, as shown in the photo. Then proceed with sauteing.

Tell me what you think. Leave a comment below. This post has inspired me to come up with my own recipe. Also, check out my other recipes or go back to my page.
Mommies rock!