Tinolang Tahong

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Tinolang Tahong or Mussels in ginger broth is a very nutritious and delicious soup that is 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.

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 (video):

  1. If using fresh mussels, wash them and place them in a bowl. I wash the mussels in running water then drain.
  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.

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