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Spicy Dumaguete Coconut Water Soup with Clams and Mussels

Spicy Dumaguete Coconut Water Soup with Clams and Mussels

Add a little zing to your shellfish feast – a spicy coconut water soup best served hot and HOT!

Main Course



¼ Kilo Clams 

¼ Kilo Mussels 

2 Cloves garlic chopped finely 

2 Cups fresh saluyot leaves

½ tsp McCormick Cayenne Powder

5 Cups coconut water

1 Cup Grated young coconut 

2 Tbsp. Sesame oil for sautéing 

McCormick Iodized salt and McCormick Black Pepper Ground to taste


  1. In a deep pot, put mussels and clams, with no water and turn heat and cover the pot. After 5 minutes check if clams and mussels have opened. Take out from pot and set aside.
  2.  In the same pan, sauté garlic in sesame oil, add previously boiled mussels and clams and shredded young coconut.
  3. Add salt, pepper, cayenne and finally coconut water. After about 10 minutes, turn off heat and add the fresh saluyot leaves. 
Tip: When buying mussels and clams (never accept muscles or clams whose shell is already open. Soon as you get home, for maximized freshness boil in water for 10 minutes. Any shell that remains unopened, throw away.