Corn Soup with Mussels and Malunggay is a quick and easy soup recipe that you can make anytime of the day. This dish is very timely and is a good recommendation on what to have during lent.
This Corn Soup with Mussels and Malunggay Recipe is made from whole kernel corn in can, fresh frozen malunggay leaves, and frozen mussels (tahong). Fresh ingredients for this recipe are hard here in my location. It was good to know that alternative ingredients are possible to get within my location to make this dish possible.
Instead of using fresh corn on the cob (which is rarely available during winter), I opted to use sweet kernel corns in can. The corn was processed using my reliable food processor. I got the frozen malunggay leaves from the Filipino store – and can’t wait to use fresh malunggay, if only I have access to it. The mussels (tahong) were also fresh frozen. The good thing about buying fresh frozen mussel is that these were already cleaned and pre-cooked. This means that I did not spend time cleaning it since these are cleaned and ready to cook.
This Corn Soup with Mussels and Malunggay tasted really good. I enjoyed having it warm with some saltine crackers (Skyflakes also sounds like a good idea). If you are in the Philippines, you are in luck because fresh ingredients are readily available with the fraction of the cost.
Aside from tasing good, malunggay is also packed with nutrients. Learn more about the health benefits of malunggay.
This Corn Soup with Mussels and Malunggay dish is best served as an appetizer – although you can always consider it as soup main dish just like tinolang tahong.
Try this Corn Soup with Mussels and Malunggay Recipe. Let me know what you think.
- 1 lb. mussels (tahong), cleaned
- 1 (14 oz.) can whole kernel corn
- 1 cup malunggay leaves
- 2 cups chicken broth
- 2 cups water
- ½ teaspoon ginger minced
- 1 medium yellow onion, minced
- ½ teaspoon garlic powder
- salt and pepper to taste
- 2 tablespoons cooking oil
- Drain the water from the canned corn. Process the corn using a food processor or blender. Set aside.
- Heat the oil in a cooking pot.
- Once the oil gets hot, sauté the ginger and onion.
- Add the garlic powder, corn, and mussels. Cook for minute.
- Pour-in the water and chicken broth. Let boil. Simmer for 8 minutes.
- Add the malunggay leaves, salt, and pepper. Stir. Cook for 2 to 3 minutes.
- Transfer to as serving bowl.
- Serve hot. Share and enjoy!