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

25-Minute Mussels In White Wine Recipe by Tasty image

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

Filipino Singang (Sour Soup) image

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