2 lb mussels, still in shell (black mussels are available at Asian stores; if not, the New Zealand frozen mussels in the frozen section of your supermarket will do nicely) medium sized piece of ginger root, peeled and
sliced into julienne strips 1 medium sized onion, sliced several spinach leaves freshly ground pepper salt to taste
Tahong Soup Close Up
Boil mussels in water just enough to cover them. Add ginger and onions.
Once the shells are opened, add spinach leaves. Simmer for about two minutes.
Add pepper and salt to taste. Serve hot.
2 lb mussels, still in shell (black mussels are available at Asian stores; if not, the New Zealand frozen mussels in the frozen section of your supermarket will do nicely)
