Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, mussels in ginger broth - quick & easy filipino nilagang tahong. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Mussels in Ginger Broth - quick & easy Filipino Nilagang Tahong is one of the most favored of current trending foods on earth. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Mussels in Ginger Broth - quick & easy Filipino Nilagang Tahong is something that I have loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. You can have mussels in ginger broth - quick & easy filipino nilagang tahong using 12 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Mussels in Ginger Broth - quick & easy Filipino Nilagang Tahong:
- Make ready 500 g mussels, cleaned well
- Make ready 1/2 Tbsp Cooking oil
- Prepare 1 medium onion, coarsely chopped
- Prepare 4 cloves garlic, coarsely chopped
- Take 1 knob (1-2 inch size) ginger, sliced
- Make ready 3-5 drops fish sauce
- Prepare to taste Salt & Pepper
- Make ready Water
- Take 1 green chili, whole (optional)
- Take 1 stalk Green Onions, chopped (optional)
- Prepare 1 tomato (optional, gives different taste)
- Prepare 1 handful spinach or hot pepper leaves (optional)
Steps to make Mussels in Ginger Broth - quick & easy Filipino Nilagang Tahong:
- Remove beard and clean mussels well with a toothbrush under running water.
- In a pot, heat oil and sauté the onions, garlic and ginger. Add tomato if desired, I prefer none to keep the sea taste in the soup. Mash in pot.
- Once onions are translucent, place 1 cup water and bring to a boil. Once boiling, drop in mussels, add enough water to reach the mussels on top of the pot (water would depend on your pot size. Less water = more flavour). Season with drops of fish sauce. Sprinkle some fresh ground pepper. Cover.
- Simmer until shells open. Remove any scum rising to the top. Taste and adjust according to desired saltiness and ginger spiciness- use fish sauce, salt, pepper, drop in chili, if desired, add more ginger if needed. Simmer 3 minutes more.
- Discard shells that did not open. These were dead when they were bought, and unsafe to eat.
- Add spinach or pepper leaves if desired. (None added in photo) Garnish with chopped green onions. Stir. Turn off heat and cover to cook leaves in residual heat. Serve and enjoy.
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