Manila Clam and Mussel Tinola

Ingredients for Manila Clam and Mussel Tinola

• 1 pound mussels, brushed
• 1 pound Manila clams, brushed
• 1 medium yellow onion, wedged
• 1/2 fennel bulb, chopped (optional)
• 3 thumbs ginger, peeled and sliced
• 1 bunch fresh baby spinach
• 1/4 teaspoon red pepper flakes
• 6 cups water
• 1 1/2 tablespoons oil
• Salt, to taste

How to cook Manila Clam and Mussel Tinola

1. 1.Heat oil in a pot over medium heat; sauté ginger, fennel, and onion until the onion turns translucent.
2. 2.Add water, bring to a boil, cover, and boil over medium heat for 8 minutes.
3. 3.Add mussels and Manila clams; cook for 5 minutes.
4. 4.Stir in spinach, red pepper flakes, and salt; cook for 1 minute until spinach wilts.
5. 5.Transfer to a serving bowl and serve hot.