You're momshie Girlie is back with another delish recipe. And this time, we're going to cook a seafood favorite - Mussels. In filipino we call it tahong. And for whatever reason? I don't know. Sorry if I don't know the answer to that.

Before, I personally don't eat this but since my husband love this dish, I tried my best to learn how to cook it. My husband was from Ilocos (a region in the philippines). And they love veggies. We are a perfect counterpart since my family loves meat. And learning the goodness of the taste of both, you can find the balance to a better living. Anyway, it's time to cook.

Tinolang Tahong (Mussels in Ginger Broth)

This dish is a type of food that has soup and is cooked almost the same as how we cook tinolang manok. And to achieve that, you need to saute it with some fish sauce and ginger. Now, so I could explain it to you better, let's start with the cooking process.

First, the ingredients:

• 1/2 kl Mussels
• 2 pcs. Tomato
• 2 thumb size Ginger
• 1 pc. Onion
• 4 cloves Garlic
• Pechay (Chinese Cabbage)
• 4 cups Water
• 2 tbsp. Fish Sauce
• Oil

Cooking Process:

Step 1. Start with preparing the kitchen tools we are about to use for the cooking. This time, this dish is cooked in a casserole. You can also make use of a pot if like.

Step 2. Preparing the ingredients: Chop the onion, garlic, ginger, tomatoes and pechay leaves. You can refer to the picture below to know how it look like.

^{I did not peeled the ginger here since I'm used to do that on this type of dish.}

Step 3. Clean the mussels in running water. Be sure to remove any unwanted parts in the mussels like the one in the picture below.

Step 4. Preheat the casserole and pour in some oil.

Step 5. When it's hot enough, can start the saute process. Start with adding the ginger first. This will give the aroma and flavors that this dish brings.

Step 6. Add the garlic and stir until you can smell the aroma of the garlic.

Step 7. After that, add the onions and stir.

Step 8. After the onion softens, you can now add the fish sauce. I just actually said 2 tbsp but I really did not measure how much you should put in. Because I'm used to cooking this one, I just poured in some necessary amount for this dish. Just try not to put too much since fish sauce is a bit salty.

Step 9. Then after you can add the tomatoes. Stir until the tomatoes softens.

Step 10. Next it's time to add the mussels.

Step 11. Then, add some water. Let the mussels soak with water since the next step is to boil it. Be sure to cover the it after so it can boil nicely.

For this one, I don't know how much water I just added because I was not able to measure the glass. But my guess, probably it's almost 4 cups. You can add more just as long as the mussles gets covered with water.

Step 12. For boiling, boil it for about 25 minutes until the mussels opens up like this one in the picture.

Step 13. After that, add the pechay leaves and boil it again for another 5 minutes until the leaves softens. This add another texture and flavor to the dish.

Step 14. When the pechay leaves are soft, you can now serve it.

Voala! We successfully cooked Tinolang Tahong or Mussels in Ginger Broth! It's been long since the last time we had to eat this dish. I'm glad that everyone requested this dish. And now, I am glad too that I got to share it with you all. I hope I made it easy to follow. If you want to try this recipe, give me a shout out so I could congratulate you.

^{Thanks to my son who always helped me to take photos for me while I'm cooking. Always supportive. ^^}

Thank you for stopping by and trying to cook with. I hope. See you to another mouthful recipe. You can ask me anything if you have something in mind. Thanks!

Best regards,
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