Tinolang Tahong
A comforting Filipino mussel soup infused with ginger and lemongrass, perfect for any occasion.
Servings: 4 servings
Calories: 250kcal
Ingredients
For the Soup
- 1 kilo fresh mussels (tahong) Ensure mussels are cleaned properly.
- 1 piece thumb-sized piece of ginger, sliced thinly More ginger adds extra flavor.
- 1-2 stalks lemongrass, pounded and knotted Essential for aroma.
- 1 large onion, sliced
- 4 cloves garlic, smashed Feel free to add more if you love garlic.
- 6 cups water or rice washing For authentic taste.
- 2 cups green leafy veggies (malunggay, spinach, or pechay) Any preferred leafy green can be used.
- 2-3 tablespoons fish sauce (patis) Adjust to taste.
- to taste salt and black pepper Season according to personal preference.
- 2 pieces long green chilies (siling pansigang), optional For extra heat, do not cut.
Instructions
Cleaning mussels
- In a bowl of water, scrub the mussels to clean them thoroughly, removing any beards.
- Discard any mussels that remain open after tapping.
- Rinse the mussels until the water runs clear.
Cooking ginger broth
- In a large pot, heat a little oil and sauté the ginger, onion, and garlic until fragrant.
- Add lemongrass and cook for a moment before pouring in the water (or rice washing).
- Let it boil for about 5-10 minutes to allow flavors to meld.
Adding mussels and vegetables
- Add cleaned mussels into the boiling broth and cook until they open.
- Add in the leafy greens and cook for just 1-2 minutes until wilted.
Seasoning
- Gradually add fish sauce and taste as you go.
- Adjust seasoning with salt, pepper, and optional chilies.
Serving hot
- Serve the soup while hot, with rice on the side and a squeeze of calamansi if desired.
Notes
For storing, keep leftovers in the fridge and consume within a day to prevent rubbery mussels. Enhance your meal by pairing it with rice or noodles.