Tinolang Tahong is a type of soup with mussels. 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.
This recipe is inspired by a famous Filipino soup dish known as tinolang manok. The original tinola version makes use of chicken as the main ingredient. Green papaya and chayote can also be used for the chicken version.
I like this dish because it is simple and easy to cook. It is also inexpensive and the taste is delicious. It takes less than 30 minutes to complete this dish. Did you know that mussels are good for the health? These are excellent source of Selenium, vitamin B12, zinc, and folate.
How to Cook Tinolang Tahong
I start by sauteeing onion and garlic along with ginger. These ingredients helps make the entire dish flavorful. There is also a benefit in terms of taste when you saute these ingredients compared to boiling directly.
The mussels are sauteed when the onion softens. It is recommended to use fresh mussels. These have a nice ocean flavor that go well with the soup. There is no special broth necessary to cook this dish. Simply pour water.
You may add long green pepper and hot pepper leaves or spinach afterwards. Finish by seasoning with ground black pepper and fish sauce or salt.
Try this Tinolang Tahong recipe and let me know what you think.
Tinolang Tahong Recipe
- 1 lb mussels tahong, cleaned
- 2 cups spinach or hot pepper leaves
- 3 thumbs ginger julienned
- 1 piece onion sliced
- 5 cloves garlic pounded
- 1 1/2 teaspoons salt or 3 tbsp fish sauce
- 1/2 teaspoon ground black pepper
- 3 cups water
- 2 tablespoons cooking oil
- 2 pieces long green pepper optional
- Heat a cooking pot and pour-in cooking oil.
- Saute garlic and onion.
- Add ginger and mussels, and then cook for a minute.
- Pour-in water. let boil. Cook for 5 minutes.
- Put-in the spinach or hot pepper leaves. Cook for 3 minutes.
- Add salt (or fish sauce) and pepper. Stir.
- Transfer to a serving bowl. Serve. Share and enjoy.