Mussel Sinigang

Penn Cove Mussels pair up with Thai Bird Chilies and Tamarind to give the meal an Asian flair! Serve it with rice!

Penn Cove Mussels Sinigang


  • 2 pounds mussels
  • 10 cups cold water
  • 3 ounces of seedless tamarind pulp
  • 1 large onion, sliced
  • 3 large ripe tomatoes, sliced
  • 2 Tablespoons patis (fish sauce), plus more to taste
  • Freshly squeezed lime juice to taste
  • 2 thai bird chilies (optional)
  • 1 bunch bok choy


  • Add the onion, fish sauce, tamarind concentrate and water (or fish/vegetable stock) to a pot.

  • Bring to a boil, then lower heat to a simmer, and stir periodically.

  • Let it simmer for about 12 minutes. Strain and return the tamarind broth and onion slices to the pot.

  • Bring the broth to a boil again over medium high heat, then add the tomatoes, radishes, and fish. Cook for about 8 minutes.

  • Add the bok choy and mussels towards the end, and adjust seasoning with more fish sauce if necessary.

  • Divide the fish, vegetables and broth in serving bowls and garnish with chili slices if desired.

  • Serve with rice.