Hey everyone, it’s Louise, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, mussels in ginger broth - quick & easy filipino nilagang tahong. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Mussels in Ginger Broth - quick & easy Filipino Nilagang Tahong is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. Mussels in Ginger Broth - quick & easy Filipino Nilagang Tahong is something which I’ve loved my whole life. They are nice and they look fantastic.
Tinolang Tahong is a type of soup with mussels. Ensure the mussels are cleaned and scraped with a sharp knife. Crush the garlic, shallots, ginger and chillies into a heavy based pan adding the coconut milk, sugar and bring to the boil.
To get started with this particular recipe, we have to prepare a few components. You can have mussels in ginger broth - quick & easy filipino nilagang tahong using 12 ingredients and 6 steps. Here is how you can achieve 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
- Make ready 1 medium onion, coarsely chopped
- Prepare 4 cloves garlic, coarsely chopped
- Prepare 1 knob (1-2 inch size) ginger, sliced
- Take 3-5 drops fish sauce
- Make ready to taste Salt & Pepper
- Take Water
- Prepare 1 green chili, whole (optional)
- Get 1 stalk Green Onions, chopped (optional)
- Prepare 1 tomato (optional, gives different taste)
- Get 1 handful spinach or hot pepper leaves (optional)
In their place, rice noodles work well, and the broth is. 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.
Steps 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. Creamy coconut broth with plump orange mussels makes an easy but impressive starter for two, from BBC Good Food magazine. Crush the coriander stems in a mortar using a pestle, then put into a large pan with the coconut milk, lemongrass and ginger. Check over the mussels: Rinse the mussels in a strainer and check them over.
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