This mussel soup recipe is simple, budget-friendly, and delicious. This is also quick to prepare. It took me only 15 minutes to cook this dish.
•I start by sauteeing onion and garlic along with ginger. These ingredients helps make the entire dish flavorful. There is also a benefit in terms of taste when you saute these ingredients compared to boiling directly.
•The mussels are sauteed when the onion softens. It is recommended to use fresh mussels. These have a nice ocean flavor that go well with the soup. There is no special broth necessary to cook this dish. Simply pour water.
*There are lots of techniques on how to cook this dish. The first thing to do is to wash the Aninikad thoroughly. After cleaning the shells, pour them all in the pan and stir mix until the shells are completely dry. The reason behind this is that the conch tends to shrink and hardened when boiled with water, so it is advisable that it is cooked dry first so when it is mixed with the other ingredients in the pot of water, it won't be shrinking alot while it is simmering. This will also not hardened the flesh inside that will result in difficulty in pulling it out with a pin.
Meanwhile in a separate pot, bring to boil all the spices in 2 cups of water or estimating it to level the shells when poured there. When the shells are completely cooked dry, pour them all in the pot where you boil the spices, season and wait for it to boil again. Your Aninikad is now ready to serve.
*How to eat seashells:
•use a safety pin. make sure its sterilized and use sharp,pointed part to pin-out the meat from the shell.
•Caution: theres a small brown-thingy scratched to the meat, its like a shell in texture ( you need to remove it, and dont eat it)
*Have A Wonderful Wednesday To All Of Us!🤗😍
THANK YOU FOR ALWAYS SUPPORTING MY BLOGS!💖🥰
Your food and dishes always fascinates me.