Mutya Ng Cavite

Mutya Ng Cavite is a rich and creamy thick soup prepared with Cavite’s ocean bounty like fish, mussels, prawns and crabs to name some, similar to chowder where it is cooked in a luscious cream sauce.

Is it just me or does it also occur to you that this dish sounds like s beauty pageant winner? Mutya ng Pilipinas is a popular beauty pageant back in my home country, it showcases the best talents and beauty of the Philippines, similar to this dish where it showcases the best seafood Cavite has on offer.

A rich and creamy thick soup prepared with Cavite’s ocean bounty like fish, mussels, prawns and crabs to name some, similar to chowder where it is cooked in a luscious cream sauce. Originated from the 7 Sisters Restaurant owned by the Sabater family in Marulas, Kawit, Cavite. Many might argue that this is just your normal seafood chowder, it isn’t as this is meant to be eaten with rice, while chowder already has carbs in the form of potatoes. Also, instead of cream, evaporated milk is used as that is more common back home. Aromatics used are the typical ginisa of garlic and onions.

I love this dish, seafood with a creamy sauce will always be close to my heart as these two are one of my favourite flavours.

Mutya Ng Cavite

★★★★★ 5 from 1 review

• Author: Raymund
• Prep Time: 15 mins
• Cook Time: 30 mins
• Total Time: 45 mins
• Yield: 5-6 1x
• Category: Main Course
• Cuisine: Filipino

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Description

Mutya Ng Cavite is a rich and creamy thick soup prepared with Cavite’s ocean bounty like fish, mussels, prawns and crabs to name some, similar to chowder where it is cooked in a luscious cream sauce.

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Ingredients

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• 8 pcs large green lipped mussels, shell on
• 250 g shrimps, shelled and deveined
• 250 g squid, sliced
• 250 g fleshy fish, cubed (I used a mix of ling fish and salmon in this recipe)
• 150 g crab meat, flaked
• 50 g butter
• 200 ml evaporated milk
• 4 cups clam stock
• 4 tbsp flour
• 1 onion, minced
• 4 cloves garlic, minced
• freshly ground black pepper
• fish sauce

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Instructions

1. In a pot melt the butter in low heat then sauté garlic and onions.
2. Add the flour then mix it until it form a roux.
3. Pour the stock slowly into the roux and mix well until free of lumps. Bring to a slow boil.
4. Add shrimps, squid, crab meat and mussels, bring to a slow boil and simmer for additional 5 minutes
5. Add fish and evaporated milk then simmer for additional 8 minutes.
6. Season with fish sauce and pepper.

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