Tinolang tahong

Tinolang Tahong, or Mussels in ginger broth, is a very nutritious and delicious soup basically made with mussels, garlic, onion, ginger, and leafy greens like malunggay or moringa leaves, chili leaves, or spinach. In the Philippines, it is a favorite during the rainy season.

If you try this recipe, please rate it and comment below. I love hearing from you! You can also follow me on Instagram, Facebook, and YouTube to see what I am getting up to.

You will need:

• 2 tbsp cooking
• 1 thumb-size ginger, sliced into strips
• 3 cloves garlic, minced
• 1 medium-sized onion, minced
• 500 grams shelled mussels or tahong
• 4 cups of water
• salt and pepper
• 3 tbsp fish sauce
• 100 g spinach, malunggay, or chili leaves

Procedure:

1. If using fresh mussels, wash them and place them in a bowl. I wash the mussels in running water and then drain them.
2. In a large saucepan over medium heat, saute ginger, garlic, and onion in oil. When the onion becomes translucent, add the mussels. Stir-fry for about two minutes or until the juice comes out.
3. Add water—season with salt and pepper. Bring to boil. Simmer until the tahong shells have all opened.
4. Add fish sauce. Add your leafy greens and simmer for less than 3 minutes.
5. Serve hot with steamed rice.