Recipe of Speedy Mussels in Ginger Broth - quick & easy Filipino Nilagang Tahong
Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, mussels in ginger broth - quick & easy filipino nilagang tahong. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Serve mussels in deep bowls with the broth and some bread. Quick & Easy Highly Rated Healthy Surprise Me. A quick and easy dish of steamed mussels in a black bean, coconut & ginger broth. Perfect for a refreshing, weeknight dinner.
Mussels in Ginger Broth - quick & easy Filipino Nilagang Tahong is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. Mussels in Ginger Broth - quick & easy Filipino Nilagang Tahong is something that I have loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. You can cook mussels in ginger broth - quick & easy filipino nilagang tahong using 12 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Mussels in Ginger Broth - quick & easy Filipino Nilagang Tahong:
- Make ready mussels, cleaned well
- Prepare Cooking oil
- Take medium onion, coarsely chopped
- Get garlic, coarsely chopped
- Get (1-2 inch size) ginger, sliced
- Get fish sauce
- Get Salt & Pepper
- Prepare Water
- Get green chili, whole (optional)
- Prepare Green Onions, chopped (optional)
- Get tomato (optional, gives different taste)
- Prepare spinach or hot pepper leaves (optional)
Here we've used mung bean noodles, sometimes referred to as bean-thread noodles. In their place, rice noodles work well, and the broth is. Fresh mussels are cooked in ginger broth. Veggies such as spinach or hot pepper leaves along with long green pepper are also used to make this dish.
Steps to make Mussels in Ginger Broth - quick & easy Filipino Nilagang Tahong:
- Remove beard and clean mussels well with a toothbrush under running water.
- In a pot, heat oil and sauté the onions, garlic and ginger. Add tomato if desired, I prefer none to keep the sea taste in the soup. Mash in pot.
- Once onions are translucent, place 1 cup water and bring to a boil. Once boiling, drop in mussels, add enough water to reach the mussels on top of the pot (water would depend on your pot size. Less water = more flavour). Season with drops of fish sauce. Sprinkle some fresh ground pepper. Cover.
- Simmer until shells open. Remove any scum rising to the top. Taste and adjust according to desired saltiness and ginger spiciness- use fish sauce, salt, pepper, drop in chili, if desired, add more ginger if needed. Simmer 3 minutes more.
- Discard shells that did not open. These were dead when they were bought, and unsafe to eat.
- Add spinach or pepper leaves if desired. (None added in photo) Garnish with chopped green onions. Stir. Turn off heat and cover to cook leaves in residual heat. Serve and enjoy.
Fresh mussels are cooked in ginger broth. Veggies such as spinach or hot pepper leaves along with long green pepper are also used to make this dish. It is recommended to use fresh mussels. These have a nice ocean flavor that go well with the soup. There is no special broth necessary to cook this.
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