Tinolang tahong might be one of popular lenten dishses as it is easy to prepare and this dish is one of the cheapest dishes you can have in the Philippines. Having said that cheap does not equate to tasting really bad as this this surely packs a lot of flavour, the soup flavours are simply stunning and I can have this every day. This dish is the Philippine version of the Moulles Marinieres, but instead of cooking it in wine we just simply use water but with the help of ginger and garlic the flavours are greatly enhanced.
1 kg mussels, cleaned
1 thumb sized ginger, julienned
1 large onion, chopped
6 cloves garlic, minced
1 bunch chilli leaves (can be substituted with moringa leaves or spinach)
freshly ground pepper
1. In a pot sauté garlic, ginger and onions.
2. Add mussels then pour 5 cups of water, bring to a boil then simmer covered.
3. Once shells are opened add the chilli leaves.
4. Simmer for two more minutes then season with fish sauce and freshly ground black pepper.
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