1 kilo mussels
2 tbsp oil
2 cloves garlic, minced finely
1 onion, chopped finely
1 inch ginger, thinly sliced or 1 tsp minced ginger from a jar
4 – 5 tomatoes, chopped
fish sauce to taste
a bunch of spinach or pechay or silver beet
Clean the mussels thoroughly if they are not clean yet. Remove the moustache-like sticking out.
Sauté the garlic in the oil until brown.
Add the onion and ginger.
Stir for a minute then add the chopped tomatoes.
Add the mussels. Mix thoroughly then cover it. Let it simmer for few minutes.
Season with fish sauce. Be careful with your seasoning. Mussels have a natural taste of the sea, more often than not, they are salty already. So keep tasting the sauce. Put water if there is not enough sauce, or if you want your dish soupy. Let it boil.
Put the leaves in, mix and let it boil until the leaves are tender.
Serve with rice.