I remember having steamed mussels in one of Bangkok’s wet markets. They steam the mussels over a very richly seasoned soup. The broth is of different spices – holy basil, galangal, red hot chilli that makes it ever so appetising. They serve the mussels together with this broth; but the soup is so salty and spicy that we cannot actually enjoy it. The mussels are definitely tasty, though.
This recipe I’m sharing with you is of the Filipino style of cooking steamed mussels. It’s not really ‘steamed’ since the mussels are cooked in a tasty ginger-based broth. This way, we can enjoy both the hot broth and the mussels. Also, the ingredients are more basic so you can find easily find them in the market. We don’t often cook mussels in this part of the world since they are quite expensive. It so happened that Blue NZ mussels were on sale the other day. We just had to have some.
Cooking this mussels recipe is very quick and very easy to do. In essence, you just need to make a quick broth and add in the mussels. When they open up their shells, it is nearly done. Turn off the heat and serve them ASAP. You don’t want to leave it too long in the heat because they will continue to cook, shrink and may even be tough to eat.
Here’s how Cooking Like A Pro do it at home.
- 1 kg Tahong Mussels
- 5-7 cloves Garlic chopped
- 1 whole Onions big , chopped
- 1 nub Ginger chopped
- 1 tsp Freshly ground black pepper
- 1 tbsp Fish sauce
- 2 cups Water
- 2 stalks Lemongrass chopped
- 1 piece Long green chili
- 1 tbsp Cooking oil
- Put oil in a heated pan.
- Saute garlic under medium heat.
- When the garlic turns golden, add in the onions.
- When the onions sweat, add in the ginger.
- Saute the ginger well until it releases its aroma.
- Add in the lemongrass. Continue stirring.
- Put in the water. Cover and allow the dish to boil.
- Add in the chili and pepper when the water begins to boil.
- Add in the mussels after 30 seconds. Close the lid.
- When the mussels open, season with fish sauce.
- Give a quick stir and turn off the heat.
- Serve while hot with a pair of fried dish.
Tips and Tricks to make Filipino Steamed Mussels
The traditional way to cook Tinolang Tahong is to saute green mussels with onions until they are soft and fragrant. It’s best to use fresh mussels, as they have an excellent ocean flavor. Then, add bok choy and water to make it as simple as possible. Salt and pepper can also be added for additional seasoning. When it comes to preparing this soup, you can adjust the ginger and saltiness to taste.
To cook Tinolang Tahong, add chopped onions and green pepper to the water. Sauté until the onions soften. Once the onion is translucent, add the mussels and stir until they have opened up. You can also add ginger broth and a little bit of fish sauce to the mixture. Then add water and cook for 30 minutes. Then serve it hot. It’s good served on a cold day!
To make this dish, you need to prepare a pot of water. Then, add the mussels and cook them until they open. Once they are ready, you can season the mussels with ground black pepper, fish sauce, salt, and onions. Be sure to watch the scum rising to the top to ensure that the mussels are cooked well. This recipe can be adjusted according to your taste. You can adjust the saltiness and ginger spiciness to your taste.
For a more authentic Pinoy mussel recipe, use fresh mussels and add water. Then, add garlic and ginger and cook for about 30 minutes. When the mussels are done cooking, add the water. Then, add the sliced onions. Then, add the remaining ingredients. If you are cooking tinolang tahong at home, make sure to check the ingredients before adding them. The broth should be salty enough so that the mussels do not stick to the pot.
Traditionally, mussels are boiled in water. If you are a vegetarian, you can use fresh mussels and other seafood. This dish is good for lenten fasting and is also very inexpensive. In the Philippines, you can get tahong for cheap or as a gift. It is also a great meal to share with friends. The soup is a great way to spend time with family.
If you want to make a simple Pinoy mussel soup, you can try this simple recipe. It is a delicious soup that you can prepare in a flash. It’s also very cheap and can be easily prepared at home. It packs a lot of flavour. It’s a great choice for lenten. If you’re a busy parent, try this recipe out! It’s an easy and tasty pinoy mussel soup.
A spicy version of this soup is another way to prepare this dish. This recipe uses a tom yum soup base and contains chilis and garlic. It’s a perfect option for rainy days and is a healthy and filling choice for a rainy day. However, you can also make it spicier with other ingredients like shrimps, chicken, and chayote. Generally, mussels are cooked in water for about 5 minutes, and the patis, ginger, and fish sauce are added.
A popular pinoy dish, tinolang tahong is a simple pinoy version of this seafood soup. It is delicious, cheap, and easy to prepare. Moreover, it is one of the cheapest Filipino dishes available. It is a staple on the menu of many Filipinos. And it doesn’t cost a lot. This is a perfect meal for lenten season. It’s also a good option for lactating moms.
A delicious and nutritious soup, tinolang tahong is a Filipino favorite. It is inexpensive, yet packs a big punch in flavor. It is the Philippine version of French mussels in tinolang manok. Besides being inexpensive, it is also a good source of vitamin B12 and selenium. Hence, it is a nutritious and cheap meal to prepare. It is great during rainy season and for breastfeeding mothers as well.