3 qt of water or chicken broth
1 onion, chopped
2 tomatoes, chopped
1 daikon radish, peeled and sliced
1/2 lbs shrimp shells (optional)
2 cups of broth base
1/2 cup tamarind concentrate
1/2 onion, sliced thinly
1/2 small tomato, diced
1 lb Prince Edward Island mussels
1 tbs fish sauce (or more to taste)
1/2 bunch fresh spinach
1. Combine all the ingredients for a broth base in a large pot and simmer over medium heat for about 45 minutes. Strain the solids out of the broth and set the broth aside.
2. In a large pot add two cups of the strained, reserved broth along with the tamarind concentrate, onion, and tomato. Bring to a boil, add the mussels, and cover.
3. Keep the pot covered until all the mussels open. Throw out any mussels that remain closed. Remove the pot from heat, taste the broth, and add fish sauce to personal flavor preference. (Mussels sometimes provide additional saltiness.)
4. Place the fresh spinach on the bottom of a large bowl and pour soup and mussels over it.
Note: Tamarind concentrate can be found in most Asian grocery stores online. However, the soup can be soured with other ingredients, such as limes, calamansi (Philippine lime), lemon, lemongrass, green mango and/or green guava.
Can be served as an appetizer or a main dish.
Mercury Pale Ale.