Mussel Sinigang Sour Soup As Made By Chef Tara Monsod Recipe By Tasty

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FILIPINO SINGANG (SOUR SOUP)



Filipino Singang (Sour Soup) image

Make and share this Filipino Singang (Sour Soup) recipe from Food.com.

Provided by Mebriella

Categories     Chicken

Time 1h10m

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 7

2 lbs country ribs, boneless
4 cups water
1 cup mustard greens, chopped (optional)
1 large onion, chopped
1 small jalapeno, chopped (optional)
1 (1 7/8 ounce) packet sinigang soup mix (Knorrs or Mama Sita's, found in Asian aisle, also named tamarind)
1/16 teaspoon Accent seasoning

Steps:

  • In a large soup pot add the water, pork, onions, jalapeno and seasoning mix, stir well.
  • Bring to a boil and then simmer for 45 minutes.
  • Add mustard greens if using.
  • Serve hot over cooked jasmine rice.
  • CROCK POT METHOD:.
  • Add the water, pork, onions, jalapeno and seasoning mix to crock pot, stir well.
  • Cook on low for 6-8 hours or high 3-4 hours.
  • Serve hot over cooked jasmine rice.

Nutrition Facts : Calories 179, Fat 12.7, SaturatedFat 4.6, Cholesterol 46, Sodium 34.6, Carbohydrate 3.5, Fiber 0.6, Sugar 1.6, Protein 12.1

SEAFOOD SINIGANG (SOUR AND SAVORY SEAFOOD SOUP)



Seafood Sinigang (Sour and Savory Seafood Soup) image

Like many Filipino dishes, this soup is bold in taste: sour, salty, slightly sweet, spicy, and umami. Use any combination of shrimp, crab, salmon, monkfish or other fish and shellfish you like.

Provided by Jacqueline Chio-Lauri

Categories     Soup/Stew     Dinner     Philippines     Seafood     Shellfish     Fish     Salmon     Shrimp     Lemon Juice     Lemon     Tomato     Green Bean     Spinach     Dairy Free     Peanut Free

Yield 4 servings

Number Of Ingredients 18

Gremolata (optional):
1 tablespoon extra virgin olive oil
4 small cloves garlic, finely chopped
1 bunch flat-leaf parsley, finely chopped
Grated zest of 2 lemons
Sinigang:
4 cups seafood stock or water with dissolved fish bouillon cubes
Juice of 1 lemon, plus more to taste
1 teaspoon granulated sugar
2 red onions, chopped
4 tomatoes, chopped
1 pound fish fillets (such as salmon, monkfish, or cod), cut into 4 pieces
1/2 pound long beans or green beans, trimmed and cut into 1-inch pieces
4 fresh whole chiles of your choice
1 bunch water spinach or spinach, thick stems removed
Fish sauce, to taste
1 pound mixed shellfish (such as prawns, shrimp, and crab claws), shelled and cooked
Cooked rice or crusty bread, for serving

Steps:

  • Make the gremolata:
  • In a 3-quart saucepan, heat the olive oil over medium heat until it shimmers. Add the garlic and cook until it is light golden, then immediately remove the pot from the heat. Transfer the garlic mixture to a bowl and let it cool for 1 minute. Mix with the parsley and lemon zest. Set it aside.
  • Make the sinigang:
  • Pour the seafood stock into the same saucepan used to fry the garlic. Add the lemon juice and sugar and bring the mixture to a boil over medium heat. Add the onions and tomatoes. Cover the pan, reduce the heat to low, and simmer for 5 minutes, or until the onions are translucent and the tomatoes are mushy.
  • Put the fish in a strainer or colander and dunk it into the simmering broth. Cook for 3 to 5 minutes, until opaque throughout. Be careful not to overcook it. Immediately transfer the fish to a plate and set it aside.
  • Put the beans in the strainer and dunk it into the simmering broth. Cook for about 5 minutes, or until the beans are tender but still vibrant green. Transfer the beans to a plate and set it aside.
  • Put the chiles and water spinach in the strainer and dunk it into the simmering broth. Cook for about a minute, or until they are tender but still vibrant in color. Transfer the chiles and spinach to a plate and set it aside.
  • While the broth continues to simmer, taste and add fish sauce and more lemon juice as needed. Distribute and arrange the fish, shellfish, and vegetables into each of four bowls.
  • Remove the broth from the heat and ladle it into the bowls with the seafood and vegetables. Sprinkle each serving with the gremolata. Serve the soup piping hot, with rice or crusty bread.

25-MINUTE MUSSELS IN WHITE WINE RECIPE BY TASTY



25-Minute Mussels In White Wine Recipe by Tasty image

Here's what you need: mussels, unsalted butter, yellow onion, garlic, red pepper flakes, kosher salt, white wine, fresh parsley, bread

Provided by Chris Salicrup

Categories     Appetizers

Time 30m

Yield 4 servings

Number Of Ingredients 9

2 lb mussels
3 tablespoons unsalted butter
1 yellow onion, finely chopped
3 cloves garlic, minced
1 teaspoon red pepper flakes
kosher salt, to taste
1 cup white wine
1 bunch fresh parsley, finely chopped
bread, for serving

Steps:

  • To clean mussels, scrub them with a stiff brush under cold running water to remove any grit. Discard any mussels with cracked or broken shells, or that do not close.
  • In a large lidded pot over medium-high heat, stir butter until melted. Add the onion and cook, stirring frequently, until it has softened and started to brown, 6-8 minutes.
  • Add the garlic and cook for 30 seconds, stirring constantly.
  • Add the red pepper flakes and season with salt. Stir to combine.
  • Add the mussels and stir until completely coated. Add the white wine and stir.
  • Put the lid on the pot and cook until the mussels have opened, 3-5 minutes. Discard any shells that don't open after 5 minutes.
  • Add the parsley and stir. Serve with bread.
  • Enjoy!

Nutrition Facts : Calories 337 calories, Carbohydrate 20 grams, Fat 13 grams, Fiber 1 gram, Protein 27 grams, Sugar 2 grams

MUSSELS STEAMED IN BEER RECIPE BY TASTY



Mussels Steamed In Beer Recipe by Tasty image

Here's what you need: vegetable oil, large white onion, garlic, jalapeño, ground cumin, ground coriander, chili powder, vine-ripe tomatoes, kosher salt, freshly ground black pepper, light mexican beer, mussels, fresh cilantro leaves, lime wedge, bolillo bread

Provided by Jordan Kenna

Categories     Dinner

Yield 4 servings

Number Of Ingredients 15

3 tablespoons vegetable oil
1 large white onion, finely chopped
4 cloves garlic, finely chopped
1 jalapeño, stemmed, seeded and finely chopped, optional
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder
2 vine-ripe tomatoes, cored and roughly chopped
kosher salt
freshly ground black pepper
12 oz light mexican beer, bottle or can, such as Modelo Especial, Tecate or Corona
4 lb mussels, debearded and scrubbed clean
¼ cup fresh cilantro leaves, lightly packed, roughly chopped, plus additional whole leaves for serving
lime wedge, for serving
4 rolls bolillo bread, telera, or cuban sandwich rolls, for serving

Steps:

  • Heat the oil in a large pot over high heat and swirl to evenly coat. Add the onion, garlic, and jalapeño. Cook, stirring, until softened, 4 minutes.
  • Add the cumin, coriander, and chili powder. Cook, stirring, until fragrant, about 30 seconds.
  • Add the tomatoes, season with salt and pepper. Cook, stirring, until softened and their liquid is almost evaporated, 4 minutes.
  • Pour in the beer and bring to a boil.
  • Add the mussels, immediately cover the pot, and cook, occasionally shaking the pot, until all mussels are opened, 6 minutes.
  • Sprinkle the mussels with the chopped cilantro leaves, then divide among 4 bowls.
  • Garnish with whole cilantro leaves and serve the mussels while hot with lime wedges for squeezing and bread for soaking up the cooking broth.
  • Enjoy!

Nutrition Facts : Calories 1375 calories, Carbohydrate 186 grams, Fat 27 grams, Fiber 8 grams, Protein 88 grams, Sugar 19 grams

MUSSEL SINIGANG (SOUR SOUP) AS MADE BY CHEF TARA MONSOD RECIPE BY TASTY



Mussel Sinigang (Sour Soup) As Made By Chef Tara Monsod Recipe by Tasty image

Sinigang, a sour and savory soup, is a staple in every Filipino household. The dish originated in Ilocos, but each family has their own version. The recipe uses mussels, but you can substitute any protein. It's perfect on a cold day; each bite hugs your insides and makes you feel warm and tingly.

Provided by Tara Monsod

Time 40m

Yield 1 serving

Number Of Ingredients 16

2 tablespoons canola oil
1 ½ tablespoons garlic, minced
1 fresh ginger, peeled and thinly sliced
1 shallot, thinly sliced
½ cup cherry tomato
1 lb mussels, scubbed and debearded
2 serrano peppers
3 long red peppers
½ cup chinese long beans, cut into 2 in (5 cm) pieces
2 cups vegetable broth
2 tablespoons tamarind paste
1 tablespoon fish sauce, plus more to taste
2 cups baby spinach
1 radish, thinly sliced
1 scallion, thinly sliced
jasmine rice, cooked

Steps:

  • Heat the canola oil in a large pan with a lid over medium-high heat. Add the garlic, ginger, and shallot and sweat until starting to soften, 2-3 minutes.
  • Add the cherry tomatoes. Sauté until the tomatoes begin to pop and release some of their juices, 2-3 minutes.
  • Add the mussels, serrano peppers, long red peppers, and Chinese long beans. Cook for 1 minute, then pour in the fish stock. Cover and steam until the mussels open, 2-3 minutes.
  • Add the tamarind paste, fish sauce, and water spinach. Cook until the spinach is wilted, 2 minutes. Discard any mussels that have not opened.
  • Ladle the soup into bowls and garnish with the radish and scallion. Serve hot with jasmine rice.
  • Enjoy!

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