I am a chef on a luxury world cruise liner. I love to cook and write recipes that are inspired by foods from all over the world.
Mussels, known in Tagalog as tahong, are a very popular shellfish here in the Philippines. For this recipe, fresh mussels are cooked in a tasty broth. Enjoy this inexpensive but delicious sinabawang tahong at home.
- 1 kilo mussels, cleaned
- 1 1/2 inches ginger, sliced
- 1 small onion, sliced
- 2 small tomato, chopped
- 1 litre water
- 2 tablespoons cooking oil
- 2 tablespoons fish sauce
- Salt and pepper, to taste
- 1 large bowl
- 1 small bowl
- 1 medium plate
- 1 small plate
- measuring spoons
- chopping board
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- cooking spoon
- soup ladle
|Prep time||Cook time||Ready in||Yields|
3 to 4 servings
- Heat oil in a pot.
- Saute the ginger, onion, and tomato. Cook until soft.
- Pour in the water and allow it to come to a boil.
- Add the fish sauce and tahong (mussels). Cook mussels until shells are open.
- Season with salt and pepper.
- Serve while still hot.
How to Check Fresh Tahong (Mussels)
- When fresh, tahong should be tightly closed.
- If the shell is slightly open, tahong must close quickly if tapped against a counter.
- Discard any tahong with broken shells.
- Dead tahong will float in water.
- Fresh ones should smell like the sea. They shouldn't have a fishy smell.
Tips and Techniques
- Use a paring knife or shell knife to clean the mussel shells.
- Remove the beard of the mussels using scissors.
- Brush the shell to remove any sand.
- In a bowl, pour in water to dilute the salt. Mix well. Add live tahong into this solution so that they will expel any sand.
- Add leafy vegetables like kangkong to make the sinabawang tahong more nutritious.
- Allow water to boil before adding the mussels.
- Once the mussel shells open, turn off the heat immediately in order to prevent overcooking. Overcooked mussels will release all of their juices, causing them to shrink.
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