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Manila Clam and Mussel Tinola Recipe
A Filipino-inspired seafood soup featuring Manila clams and mussels simmered in a fragrant ginger and fennel broth with fresh spinach. This pescatarian twist on the classic Tinola is light, aromatic, and perfect for seafood lovers.
Filipino Updated 12/25/2017
Ingredients
Measured from the catalog payload.
- 1 lb mussel
- 1 lb manila clam
- 1 yellow onion wedged
- 1/2 fennel bulb chopped
- 3 ginger peeled and sliced
- 1 baby spinach
- 1/4 teaspoon red pepper flake
- 6 cups water
- 1 1/2 tablespoons oil
- salt
Instructions
7 cooking steps
- Heat oil in a cooking pot.
- Saute ginger, fennel, and onion.
- Once onion becomes translucent, pour water into the pot. Let boil. Cover and continue to boil in medium heat for 8 minutes. Note: This process will extract the flavor from the onion, fennel, and ginger.
- Add mussels and clams. Continue to cook for 5 minutes.
- Add spinach, red pepper flakes, and salt. Stir. Cook for 1 minute.
- Transfer to a serving bowl.
- Serve hot. Share and enjoy!
Catalog details
Useful for browsing and sync.
Seafood, Mussel No tags Public recipe Revision 1
Recipe notes
- Discard any clams or mussels that remain closed after cooking.
- Ensure shellfish are thoroughly cleaned and debearded before cooking.
- Boiling the aromatics extracts maximum flavor into the broth.