Tahong Bicol Express

Mussels simmered in spicy coconut milk with shrimp paste, ginger, and chilies. A creamy, flavorful seafood dish that can be enjoyed with rice or as pulutan.

Prep Time15

Cook Time20

Course: Main Course

Cuisine: Filipino

Keyword: bicol express, ginataang tahong, pulutan recipe, tahong recipe

Servings: people

Calories: 459kcal

Author: Vanjo Merano

Cost: $

Equipment

Pot For boiling mussels with ginger
Large pan or skillet For sautéing aromatics and simmering coconut milk
Strainer For draining mussels
Wooden spoon or spatula For stirring without breaking the mussels

Ingredients

2 lbs mussels
2 cups coconut milk
5 cloves garlic minced
1 pieces onion minced
2 thumbs ginger minced
4 pieces Thai chili pepper chopped
1 pieces long green pepper chopped
3 tablespoons shrimp paste
4 thumbs ginger crushed
4 cups water for boiling mussels
3 tablespoons cooking oil
1/4 teaspoon ground black pepper

US Customary - Metric

Instructions

Boil water in a pot and add the crushed ginger. Cook for 2 minutes to infuse the liquid.
4 cups water, 4 thumbs ginger
Add the mussels and boil for 1 minute. Drain using a strainer, then separate the meat from the shells and set aside.
2 lbs mussels
Heat cooking oil in a large pan over medium heat. Sauté the garlic until it starts to brown.
3 tablespoons cooking oil, 5 cloves garlic
Add the onion and minced ginger. Continue sautéing until the onion softens.
1 pieces onion, 2 thumbs ginger
Stir in the shrimp paste and Thai chili pepper. Cook for 30 to 45 seconds to bloom the flavors.
3 tablespoons shrimp paste, 4 pieces Thai chili pepper
Pour in the coconut milk and bring to a gentle boil.
2 cups coconut milk
Add the mussels and simmer for 1 minute. Remove the mussels and continue cooking the sauce until it thickens and reduces by half.
2 lbs mussels
Add the long green pepper and return the mussels to the pan. Cook for 1 minute or until the peppers slightly soften.
1 pieces long green pepper, 2 lbs mussels
Season with ground black pepper, adjust to taste, and serve hot with rice.
1/4 teaspoon ground black pepper

Notes

Adjust the amount of Thai chili to your preferred heat level.
For a creamier texture, simmer the coconut milk longer before returning the mussels.
If mussels release excess liquid after simmering, reduce the sauce a bit more for a richer finish.

Nutrition