Hello everybody, it’s Jim, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, mussels in ginger broth - quick & easy filipino nilagang tahong. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Mussels in Ginger Stout Broth: Prep the mussels. A quick and easy dish of steamed mussels in a black bean, coconut & ginger broth. Perfect for a refreshing, weeknight dinner.
Mussels in Ginger Broth - quick & easy Filipino Nilagang Tahong is one of the most favored of recent trending meals in the world. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions every day. Mussels in Ginger Broth - quick & easy Filipino Nilagang Tahong is something that I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can cook mussels in ginger broth - quick & easy filipino nilagang tahong using 12 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Mussels in Ginger Broth - quick & easy Filipino Nilagang Tahong:
- Take 500 g mussels, cleaned well
- Prepare 1/2 Tbsp Cooking oil
- Take 1 medium onion, coarsely chopped
- Make ready 4 cloves garlic, coarsely chopped
- Prepare 1 knob (1-2 inch size) ginger, sliced
- Make ready 3-5 drops fish sauce
- Take to taste Salt & Pepper
- Make ready Water
- Prepare 1 green chili, whole (optional)
- Get 1 stalk Green Onions, chopped (optional)
- Take 1 tomato (optional, gives different taste)
- Get 1 handful spinach or hot pepper leaves (optional)
Served on a nest of rice noodles, this dish is so impressive, but so easy, quick, and cheap that it's kind of unbelievable. Fresh mussels are cooked in ginger broth. Veggies such as spinach or hot pepper leaves along with long green pepper are also used to make this dish. It is recommended to use fresh mussels.
Instructions 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.
These have a nice ocean flavor that go well with the soup. There is no special broth necessary to cook this. Wash the mussels under plenty of cold, running water. Discard any open ones that won't close when lightly tapped. Pull out the tough, fibrous beards protruding from between the tightly closed shells and then knock off any barnacles with a large knife.
So that’s going to wrap it up for this special food mussels in ginger broth - quick & easy filipino nilagang tahong recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
