2 lb mussel, remove shell (optional)
1 cup cleaned malunggay leaves
3 pieces thumb size ginger, sliced thin
1 large onion, sliced thin
1 stem lemon grass, cut into 3
salt and ground pepper to taste
1 tablespoon cooking oil
Heat cooking oil in a deep pot. Once cooking oil turns hot reduce heat to medium and saute ginger till golden brown. Add onion slices, lemon grass and 3 cups of water. Simmer in low heat for 5 to 10 minutes. Add cleaned mussels and simmer for another 2 minutes. Add the malunggay leaves, salt and ground pepper to taste. Remove from heat and serve hot.