Mussels (Tinolang Tahong)

Posted byNoriePosted inRecipe, Seafood, SoupTags:
Tinolang Tahong
  • 1 doz Mussels, cleaned
  • 1” ginger root, crushed
  • ½ small onion, minced
  • 1 clove garlic smashed and minced
  • 1 green onion cut in 2” length
  • Spinach (optional)
  • Chayote squash cut in thin wedges (optional)
  • 1 cup water
  • ½ tsp. salt
  • ½ tsp. course cracked black pepper
  • Lemon wedges

Choose mussels with the shells shut. Opened shells may be dead and if they don’t close back when irritated.

Clean the shells well and pull the whiskers out and discard.

Saute ginger root, then garlic and onions until onions are soft and transparent.

Drop in the mussels, add the water and green onions. Cover, bring to a boil and simmer for 1 min. or until they are opened. Add the chayote squash if using, cover and simmer until just cooked then drop in the spinach if using and cook until the spinach are wilted.

Serve with lemon wedges. If there are leftovers and you want to make lugao later, reserve the liquid.