This quick and flavorful recipe uses black mussels steamed with aromatic ginger and onions, finished with baby spinach and optional butter for richness. It is a simple yet impressive seafood dish that highlights the natural brininess and freshness of mussels. Serve immediately for the best flavor, paired with rice for a Filipino touch, or enjoy with crusty sourdough bread to soak up the delicious umami-rich broth. Ideal for a speedy lunch or dinner, this recipe emphasizes freshness and straightforward preparation, making it a reliable go-to for seafood lovers.
Ingredients 6
2 tbsp mild olive oil
1 ginger, thumb-sized, sliced into thin strips
1 onion, sliced
1 kg pack black mussels
3 handfuls baby spinach
1 tbsp butter, optional
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Method 5
Using a wide/large pan, turn the heat to high, add the and cook the and until soft.
Add the , stir then place the lid on. Let the mussels cook and sweat - liquid will be released while cooking.
Once boiling, toss the pan to move the around, or use a slotted spoon to stir the mussels.
Add the and the (if using), put the lid back on and turn off heat.
Let sit for 5 minutes before serving.
Anna Manlulo's tips
Always purchase fresh mussels from reputable fishmongers or seafood shops; pre-cleaned, pot-ready mussels in 1 kg bags are recommended if available.
If using loose mussels, clean by scrubbing off barnacles and removing 'beards' (byssus threads) with a paring knife.
For maximum enjoyment, serve mussels immediately after cooking, removing any empty shells before plating.
Best served with rice, as is traditional in Filipino cuisine, or with good sourdough bread to mop up the flavorful sauce.
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