🦪 Sinabawang Tahong

Soup · Main ingredient: mussels · ⏱ 30 min · Serves 4 · ~₱190 · Best for: Dinner, Lunch

Ingredients

• 1 kg 1 kg mussels (tahong), cleaned and scrubbed
• 1 thumb 1 thumb ginger, sliced into strips
• 1 pc 1 small onion, sliced
• 4 clove 4 cloves garlic, crushed
• 1 bunch 1 bunch lemongrass, tied into a knot
• 1 pc 1 medium tomato, quartered
• 1 tbsp 1 tbsp fish sauce (patis), or to taste
• 0.25 tsp 1/4 tsp ground black pepper
• 1 pc 1 radish, sliced (optional)
• 1 bunch 1 bunch kangkong (water spinach) (optional)

Instructions

1. Scrub and clean the mussels thoroughly, discarding any that are open and do not close when tapped.
2. In a pot, combine water, ginger, onion, garlic, lemongrass, and tomato. Bring to a boil.
3. Simmer for 5 minutes to let the aromatics infuse the broth.
4. Add the radish, if using, and cook for 3 to 4 minutes until slightly tender.
5. Add the mussels and season with fish sauce and pepper.
6. Cover and simmer for 5 to 7 minutes, until the mussel shells open. Discard any that remain closed.
7. Stir in the kangkong, if using, and cook for 1 to 2 minutes until just wilted.
8. Taste and adjust seasoning with more fish sauce if needed. Serve hot as a soup starter or with 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.

Guides

• 🧊 How Long Does It Really Keep? A Food Safety Guide to Filipino Ingredients
• 💵 How Much Should You Actually Budget for Filipino Groceries?

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