Tinolang Tahong is a type of soup with mussels. Fresh mussels are cook in ginger broth.
Veggies such as spinach or hot pepper leaves along with long green pepper are used to make this dish.
This recipe is inspired by a famous Filipino soup dish known as tinola manok.
The original tinola version makes use of chicken as the main ingredient. Green papaya and chayote can also be uses 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 health?
These are an 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 help make the entire dish flavorful.
There is also a benefit in terms of taste when you saute these ingredients compares 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 goes 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 afterward.
Finish by seasoning with ground black pepper and fish sauce or salt.
Tinolang Tahong Recipe
Fresh mussels in ginger broth with long green pepper and hot pepper leaves.
Course: Main Course
Cuisine: Filipino
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 3
Calories: 177 kcal
Ingredients
- 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 of water
- 2 tablespoons cooking oil
- 2 pieces long green pepper optional
