Corn Soup with Mussels and Malunggay

Ingredients for Corn Soup with Mussels and Malunggay

• 1 lb mussels (tahong), cleaned
• 1 14 oz can whole-kernel corn
• 1 cup malunggay leaves
• 2 cups chicken broth
• 2 cups water
• 1/2 tsp minced ginger
• 1 medium yellow onion, minced
• 1/2 tsp garlic powder
• Salt, to taste
• Ground black pepper, to taste
• 2 tbsp cooking oil

How to cook Corn Soup with Mussels and Malunggay

1. 1.Drain canned corn and blend or process until coarse or smooth, as preferred.
2. 2.Heat oil in a pot. Sauté ginger and onion until fragrant, then add garlic powder, blended corn, and mussels; cook 1 minute.
3. 3.Add water and chicken broth, bring to a boil, then simmer 8 minutes until mussels are cooked and open.
4. 4.Add malunggay, salt, and pepper; cook 2 to 3 minutes until leaves are tender. Serve hot.