Sunday, May 8, 2011

Mussel (Tahong) Ginger Soup


This is my husband’s favourite dish, especially when it is served with fried mackerel (galunggong or gg). I say, the hardest part here is the cleaning task. It took me 45 minutes to brush and wash 2 kilograms of mussels. So, if you can buy CLEANED fresh mussels, better, better, better. Not to mention, I woke up 6 A.M. to get to the wet market for me to buy the fresh catch. Allot 30 minutes of your time for cooking and 15 minutes for eatingJ. So without further ado, let’s welcome, Mussel Ginger Soup.


Prep Time : 30 - 45 minutes

Cooking Time: 30 minutes
Serve 2 - 3 Persons

Ingredients:
  •  2 Kgs Fresh Mussels (cleaned)
  • 1 thumb sized ginger (sliced)
  • 3 cloves of garlic (crushed)
  • 1 large onion (sliced)
  • 3 stems spring onion (chopped)
  • 1 tbsp sunflower oil or vegetable oil
  • 3 tbsp Nam-pla (fish sauce)
  • 5-6 cups water
  • Salt and pepper to taste


Cooking Procedures:
  1. Heat the oil in a large pot.
  2. Sauté ginger, garlic and onion.
  3. Add the nam-pla, mussels and water (just enough to cover the mussels).
  4. Allow to boil in medium heat until the mussels open.
  5. Season with salt and pepper depend on your taste.
  6. For the last minute, sprinkle the spring onion. 
  7. Remove from heat and serve with mackerel and boiled rice.

Happy Eating!!!


About the Author

Len

Blogger

A wife to Z, a mom to baby A, a wannabe chef and an absolute food lover. If you like my thoughts and my food, follow me

6 comments:

  1. Tahong is nutritious but for some reason, I am not fond of it and so as my kids wahhh..

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  2. It's actually my fave too! Shocks, so yummy! Makes me want to have something to eat tonight!

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  3. I don't like it's meat but I must admit, the sabaw is good!

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  4. Oh my, this is so delicious. I can just imagine how tasty the soup is.

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  5. My husband would love this!! Ginger is my favorite too! I myself do not care much for mussels for pretty much anything under the sea lol :) only furry and feathered for me

    ReplyDelete

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