Hey everyone, it’s Drew, welcome to our recipe page. Today, we’re going to prepare a special dish, mussels in ginger broth - quick & easy filipino nilagang tahong. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Great recipe for Mussels in Ginger Broth - quick & easy Filipino Nilagang Tahong. I love the natural sea taste of Mussels in Broth with a little ginger, Filipino style, no need for white wine. :) Same goes with clams. In Manila, we eat it with rice, where we wet the rice generously with its.
Mussels in Ginger Broth - quick & easy Filipino Nilagang Tahong is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It is easy, it is fast, it tastes delicious. They’re fine and they look fantastic. Mussels in Ginger Broth - quick & easy Filipino Nilagang Tahong is something which I have loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. You can cook mussels in ginger broth - quick & easy filipino nilagang tahong using 12 ingredients and 6 steps. Here is how you cook 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
- Prepare 1 medium onion, coarsely chopped
- Prepare 4 cloves garlic, coarsely chopped
- Get 1 knob (1-2 inch size) ginger, sliced
- Take 3-5 drops fish sauce
- Make ready to taste Salt & Pepper
- Get Water
- Make ready 1 green chili, whole (optional)
- Prepare 1 stalk Green Onions, chopped (optional)
- Get 1 tomato (optional, gives different taste)
- Get 1 handful spinach or hot pepper leaves (optional)
In this mussels recipe, you just need a single bottle of the beer, and plenty of scrubbled mussels or clams. Garlic and thyme add flavor to the broth; be sure to have some bread on hand for. Shallots, garlic, and white wine make the perfect broth. As the mussels steam, the broth gets trapped inside the shells.
Instructions 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.
It's divine, plus, the leftover broth is perfect for soaking up with a good loaf of bread. We love this steamed mussels recipe so much, we make it often. The mussels are cheap and the list of ingredients is low. A tomato sauce recipe for mussels is great if you don't like the usual wine recipes (like me!). There is no salt or butter.
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