Sup kerang - mussel soup (East Java)

Ingredients

• 200 gmussels
• 1,000 mlwater
• 2 tspsalt
• 2 tsppalm sugar
• ½ tsppepper
• 1leek
• 2 clovesgarlic
• 2shallots
• 1.5 cmfingerroot (temu kunci)

Instructions

1. 1

   Blanch the mussels

   Blanch the mussels separately, then drain them.

2. 2

   Make the paste

   Pound or grind the garlic, shallots and fingerroot until fine.

3. 3

   Slice the leek

   Cut the leek into thin slices.

4. 4

   Cook the broth

   Heat the water in a pan with the spice paste and cook for 3 minutes.

5. 5

   Finish the soup

   Add the mussels, salt, palm sugar and pepper, and cook until tender. Add the leek and serve.

What is sup kerang?

Sup kerang is an Indonesian mussel soup associated here with East Java. Its simple broth brings together shellfish and a finely ground aromatic paste.

This version keeps the preparation direct: blanch the mussels, briefly simmer the paste in water, then cook the mussels with the seasonings.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

Mussels provide the protein, while the small amount of palm sugar contributes some carbohydrate; the recipe contains no added oil, so most of its fat comes from the mussels. Serve with vegetables or a modest portion of rice to make the meal more rounded.

The aromatic paste

Garlic and shallots: pound or grind them with the fingerroot so the flavour disperses through the broth.

Fingerroot: also called temu kunci, it is the distinctive root in this seasoning. Use the stated 1.5 cm piece and grind it finely.

Preparing the mussels

Blanch separately: the recipe calls for blanching the mussels before draining them and adding them to the soup.

Doneness: cook them in the seasoned broth until tender, as directed, rather than relying on a fixed time that the recipe does not specify.

Seasoning the broth

Balance: salt, palm sugar and pepper season the water and spice paste. Add all three with the mussels, then taste the broth before serving if you want to check its seasoning.

Leek: slice it thinly and add it at the end, just before serving, as the method specifies.

Timing and serving

The stated total time is 60 minutes, including preparation and cooking. The broth itself needs 3 minutes of cooking with the paste before the mussels and seasonings go in.

Serve the soup hot in bowls. Plain rice is a simple accompaniment if you would like a more substantial meal.

A clear, simple soup

The recipe uses water rather than a separate stock, allowing the paste and mussels to define the broth. Grind the aromatics thoroughly for an even flavour.

Thinly sliced leek adds a fresh finish without changing the soup’s uncomplicated method.

Recipe notes & tips

• Drain the blanched mussels before adding them to the broth.
• Grind the garlic, shallots and fingerroot into a fine paste for an even distribution.
• Slice the leek thinly so it is easy to eat in the soup.
• Keep the broth at a gentle simmer while the mussels cook.
• Add the leek just before serving, following the recipe’s method.

Variations

• Add greens: stir in a handful of leafy greens with the leek.
• Use spring onions: replace the leek with thinly sliced spring onions.
• Add chilli: include fresh chilli in the paste for a hotter broth.
• Serve with rice: offer steamed rice alongside the soup for a fuller meal.

Common mistakes to avoid

• Coarse paste: grind the garlic, shallots and fingerroot finely so the aromatics spread through the broth.
• Un-drained mussels: drain them after blanching before adding them to the pan.
• Thick leek slices: cut the leek thinly so it blends easily into each spoonful.
• Overcooking the mussels: cook only until tender and avoid leaving them simmering longer than needed.
• Adding the leek too early: put it in at the end, just before serving.

How to store

Refrigerate leftovers in a covered container and use within 1–2 days. Reheat gently in a pan until hot throughout, avoiding a prolonged boil that may toughen the mussels.

Frequently asked questions