Traditional Ginisang Tahong

Mussels in a garlicky tomato broth, ready for rice and calamansi.

Ingredients

• 1 kg fresh tahong
• 2 tbsp cooking oil
• 8 cloves garlic, minced
• 1 medium onion, sliced
• 2 medium tomatoes, diced
• 1 thumb-sized ginger (25 g), julienned (optional but highly recommended)
• 2 tbsp oyster sauce
• 1 tbsp fish sauce (patis), or to taste
• ½ tsp freshly ground black pepper
• 1 cup water or seafood broth
• 2 stalks spring onions, chopped
• 2 tbsp chopped cilantro (optional)
• 1–2 red or green finger chilies (optional)

Method

• Scrub and debeard the mussels. Discard cracked shells and mussels that stay open when tapped.
• Sauté garlic in oil for 30 seconds, ginger for 1 minute, then onion until soft. Add tomatoes and cook 3–4 minutes.
• Add oyster sauce, fish sauce and pepper for 30 seconds. Add mussels and water or broth, then cover.
• Cook about 5–7 minutes, shaking the pot gently, until the shells open. Discard any that remain closed.
• Add spring onion, optional cilantro and chilies. Toss briefly and serve immediately with rice and calamansi.

Before you cook

Read the ingredient labels for allergens, especially seafood, soy, wheat, dairy and eggs. Prepared sauces and seasoning powders vary in saltiness, so taste before adding more. Cooking times are guides; check doneness in the actual batch.

Cook poultry and reheated leftovers to 74°C, ground meat to 71°C, and fish to 63°C. FoodSafety.gov cooking guidance ↗