Half Shell Mussels in White Wine and Butter Sauce
You know you’re in a Filipino home when you see either a giant spoon and folk wood carving or a painting of the Last Supper hanging on the wall of the dining room. But Philippine-made handicraft and decor come in many other forms, including framed artwork or even table lamps made of different kinds of sea shells. It goes without saying that for a country surrounded by water, shell fish abound in its more than 7,000 islands. Among the more popular shell fish are the Manila clams and mussels. They’re quite inexpensive and are popular ingredients in Filipino cuisine. Got mussels? Here’s a quick and easy recipe that you will most certainly enjoy, along with your steamed rice or your sourdough bread.
1 lb mussels in half shell, fresh or frozen
4 cloves garlic, peeled and crushed
1 medium onion, chopped
2 tbsps butter
2 tbsps Olive oil
1 cup white wine
1/2 tsp dried thyme
2 cups baby spinach
Salt and pepper to taste
In a large wok of sauce pan, heat Olive oil and butter over medium-high heat. Add garlic and saute until golden brown. Add onions and cook until tender. Add white wine, mussels and thyme. Add salt and pepper to taste. Cover wok or pan and continue cooking for about 10 minutes. Turn off heat and add spinach to steam. Serve warm in a serving dish.