Adobong Tahong Recipe (Mussels Adobo)
Nothing compares to the simplicity and good taste of Adobong Tahong for lunch. Adobong tahong is a delicious Filipino recipe that makes use of mussel meat cooked inadobo style.
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I’m a huge fan of adobo dishes (such as chicken adobo and pork adobo), and adobong tahong is no exception. It’s a simple dish that’s quick and easy to make, and it’s absolutely delicious. If you’re looking for a new dish to try, I highly recommend this recipe.
How To Cook Adobong Tahong
sauté the aromatics
- Heat the cooking oil in a pot.
- Add the crushed garlic and whole peppercorns, cooking until the garlic turns light brown.
cook the mussels
- Add the tahong , stirring and cooking these for 2 minutes.
- Next, add the bay leaves, soy sauce, and 1 tablespoon of toasted garlic.
- Let the mixture come to a boil, then reduce the heat and simmer for 5 to 7 minutes.
add the mussels and serve
- Pour in the vinegar, let it reboil, then stir and cook for another 3 minutes.
- Season with salt to taste, then transfer to a serving plate.
- Top with the remaining toasted garlic and serve.
Adobong Tahong Ingredients
I used Kiwi mussels (green-lipped mussels) for this tahong adobo recipe. The package I purchased did not include the shells, and the meat was already cleaned. The only thing I did was remove the hair-like part from the middle. Bear in mind that you can use tahong with shells on. Choose the type of mussel that suits you best.
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- 1 lb. mussels cleaned and shell removed – This is our main ingredient.
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- 3 cloves garlic crushed – Adds a robust, aromatic flavor that enhances the overall taste of the adobong tahong.
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- 3 tablespoons soy sauce – Contributes a salty, umami depth that balances the dish and complements the mussels.
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- 2 tablespoons white vinegar – Provides that tangy flavor to our adobo. It also helps to tenderize the mussels.
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- 4 pieces dried bay leaves – Imparts a subtle, earthy aroma and enhances the complexity of the dish.
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- 1/2 tablespoon whole peppercorn – Adds a mild heat and aromatic spiciness that elevates the flavor profile of the adobong tahong.
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- 2 tablespoons toasted garlic – Introduces a nutty garlic flavor that adds depth and richness to the dish.
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- 2 tablespoons cooking oil – Used for sautéing the ingredients, helping to release their flavors and ensuring they meld together well.
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- Salt to taste – Enhances and adjusts the overall flavor of the tahong adobo to suit your preference.
Different Types Of Mussels
- Blue Mussels (Mytilus edulis) – Also known as tahong in the Philippines, these mussels are the most common type found in supermarkets and seafood markets. They have a sweet, slightly briny flavor and a tender texture, which makes them perfect for dishes like mussel soup or steamed tahong. Today, we’ll be adding an adobo twist to these delicious mussels.
- Green-Lipped Mussels (Perna canaliculus) – Native to New Zealand, these mussels are recognized for their large size and bright green shells. They are commonly used in cooking and dietary supplements because of their rich nutritional benefits.
- Mediterranean Mussels (Mytilus galloprovincialis) -Found along the Mediterranean coast, these mussels are smaller and have a slightly stronger flavor than blue mussels. They are a staple in Mediterranean cuisine, especially in dishes like moules marinières, a classic French recipe where mussels are cooked in white wine, garlic, and herbs.
To clean the shell of tahong, scrub it under cold running water using a brush or a scrubbing pad to remove any debris or barnacles, and then rinse thoroughly to ensure the shell is free of grit. Make sure to remove the mussel beard (buhok ng tahong) either by using a knife or by pulling it out with your fingers.
Nutrients in Adobong Tahong
Mussels are an excellent source of high-quality protein, which is essential for muscle repair and growth. Tahong are also rich in omega-3 fatty acids, which support cardiovascular health by reducing inflammation and lowering cholesterol. They provide essential vitamins and minerals such as vitamin B12, iron, and selenium. These nutrients are vital for nerve function, red blood cell production, and antioxidant defense. Low in fat and calories, tahong are a healthy choice for a balanced diet. This adobo recipe is sure to be a favorite!
Other Tahong Recipes
Besides adobong tahong, mussels can be used in various other recipes. Check out these different tahong dishes for more ideas.
Adobong tahong is best served with white rice. You can also add chopped Thai chili pepper or chili flakes during the cooking process to give it a little kick. Topping this with a generous amount of toasted garlic before serving will make it even more irresistible.
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Adobong Tahong Recipe (Mussels Adobo)
Ingredients
- 1 lb. Mussels cleaned and shell removed
- 3 cloves garlic crushed
- 3 tablespoons soy sauce
- 2 tablespoons white vinegar
- 4 pieces dried bay leaves
- 1/2 tablespoon whole peppercorn
- 2 tablespoons toasted garlic
- 2 tablespoons cooking oil
- Salt to taste
Instructions
- Heat the cooking oil in a cooking pot.2 tablespoons cooking oil
- Put-in the crushed garlic and whole peppercorn. Cook until the garlic turns light brown.3 cloves garlic, 1/2 tablespoon whole peppercorn
- Add the mussels. Stir and cook for 2 minutes.1 lb. Mussels
- Put-in the bay leaves, add the soy sauce, and 1 tablespoon of toasted garlic. Let it boil. Simmer for 5 to 7 minutes.3 tablespoons soy sauce, 4 pieces dried bay leaves, 2 tablespoons toasted garlic
- Pour-in the vinegar. Let the liquid reboil. Stir and then cook for 3 minutes.2 tablespoons white vinegar
- Add salt to taste. Transfer to a serving plate.Salt to taste
- Top with the remaining toasted garlic. Serve.
- Share and enjoy!
Notes
Nutrition Information
Watch How to Cook Adobong Tahong
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