Sinabawang Tahong (Mussels) Recipe

When I cook tahong (mussels) at home, I usually cook it with minimal water so it may look like it’s steamed mussels. Some prefer it with more water (soup based). Either way they taste really good. The reason I cook it with less water is the sweet twang of bitter and a purely seafood taste.

Ingredients:

1kg Tahong (Mussels)
1 clove medium size minced garlic

1 medium size sliced onion

1 thumb-size ginger (sliced finely)

4-5 Tomatoes (sliced)
12 oz 7 up soda or sprite
2 tablespoon cooking oil
salt to taste

2 pcs chilli pepper (chopped) (To give a little spice on the soup)
1-2 pechay (bokchoi) or chilli leaves

Procedure:

• Wash and clean the mussels thoroughly, make sure to remove the beard.
• Place the mussel in a bowl with water while you prepare the other ingredients.
• In a pan or pot heat cooking oil then sauté the garlic, onion and ginger.
• Add tomatoes and saute until soften.
•  Add mussels and stir fry for 2 - 3 minutes or until the shells are slightly opened.
• Add  7Up or sprite soda and simmer. If you want to have more soup, add water and simmer until shells are opened.
• Add salt and seasoning to taste. Be careful when you add salt as the mussels taste salty already.
•  Add pechay (bokchoi)  and simmer for 1 minute.
• Turn off the fire and leave it covered for another 2-3 minutes making the veggie half cooked. (I like it that way)
• Place it in a serving bowl and serve! Yum!