🦪 Ginataang Tahong

Seafood · Main ingredient: Mussels · ⏱ 17 min · Serves 5 · ~₱230 · Best for: Dinner, Lunch

Ingredients

• 1 kg Fresh tahong (mussels), scrubbed and debearded
• 2 cups Coconut milk
• 1 cup Coconut cream
• 4 cloves Garlic, minced
• 1 pc Medium onion, chopped
• 1 thumb Ginger, julienned generously
• 3.5 pc Pieces green finger chili
• 1 cup Malunggay leaves or spinach (optional)
• 2 tbsp Fish sauce
• 1 tbsp Cooking oil
• 3 pinch Salt, to taste
• 0.5 tsp Pepper, to taste

Instructions

1. Scrub the mussel shells clean under running water and remove the beards; discard any mussels that are open and do not close when tapped.
2. Heat oil in a pot and sauté garlic, onion, and ginger until fragrant.
3. Pour in the coconut milk and bring to a gentle boil.
4. Add the mussels, cover, and simmer for 8-10 minutes until the shells open (discard any that remain closed).
5. Stir in the coconut cream and simmer for another 3-5 minutes to thicken the sauce.
6. Season with fish sauce, salt, and pepper.
7. Add the green chili and malunggay leaves, and cook for 1-2 minutes until wilted.
8. Turn off heat and serve hot with steamed rice.

🩺 Health-condition tags and calorie counts are general reference estimates only, not medical advice — consult a doctor or dietitian for guidance specific to you.