“Disclaimer: I am not a chef. Stop judging me.”
Tahong recipe | Mussels in Ginger Soup is one of my favorite meals to make because it takes little time and effort on the cook’s part, but still feels like an indulgent meal. The soup is also vegan friendly if you’re looking for something healthy that won’t leave you feeling hungry afterwards. It has a light sweet taste with just enough spice to give your tongue some tingle without overpowering the flavor of the mussels or ginger root. Really, what more could you want?
Ingredients
- 1 kilo mussels (tahong), with shells, cleaned
- 6 cloves garlic, minced
- 1 piece onion, chopped
- 3 thumbs ginger, peeled and julienned (cut into strips)
- 1 green pepper (sili pansigang)
- 1 cup water
- 1 can Sprite soda (or any lemon-lime soda)
- 1 teaspoon fish sauce
- 1 teaspoon pepper
- salt to taste
Directions
- Thoroughly clean the mussels by brushing then rinse and set aside
- In a large sauce pan over medium heat, saute garlic, onion and ginger in oil and butter.
- Add mussels and stir occasionally for about two minutes.
- Add green pepper, water, fish sauce and pepper.
- Bring to a boil stirring occasionally.
- Simmer until the mussel shells have all opened. (Do not overcook mussels. The meat will shrink if cooked for too long).
- Add Sprite if the soup has dried up. Taste the soup base, then add salt to taste.
- Enjoy this tahong recipe with your family and friends!
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