Recipe: Tasty Mussels in Ginger Broth - quick & easy Filipino Nilagang Tahong

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.

It is one of my favorites. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious. You can have Mussels in Ginger Broth - quick & easy Filipino Nilagang Tahong using 12 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Mussels in Ginger Broth - quick & easy Filipino Nilagang Tahong

1. Prepare of mussels, cleaned well.
2. You need of Cooking oil.
3. Prepare of medium onion, coarsely chopped.
4. Prepare of garlic, coarsely chopped.
5. Prepare of (1-2 inch size) ginger, sliced.
6. Prepare of fish sauce.
7. You need of Salt & Pepper.
8. It's of Water.
9. It's of green chili, whole (optional).
10. Prepare of Green Onions, chopped (optional).
11. Prepare of tomato (optional, gives different taste).
12. You need of spinach or hot pepper leaves (optional).

Place wine, stock, garlic, ginger, lemongrass, and lemon rind in a saucepan over high heat. Mussels in Ginger Broth - quick & easy Filipino Nilagang Tahong step by step. Remove beard and clean mussels well with a toothbrush under running water. In a pot, heat oil and sauté the onions, garlic and ginger.

Mussels in Ginger Broth - quick & easy Filipino Nilagang Tahong step by step

1. Remove beard and clean mussels well with a toothbrush under running water..
2. 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..
3. 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..
4. 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..
5. Discard shells that did not open. These were dead when they were bought, and unsafe to eat..
6. 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..

Add tomato if desired, I prefer none to keep the sea taste in the soup. Mix all ingredients besides mussels in a lidded sauté pan over medium-high heat. Add mussels, cover with lid, and simmer until all mussels open up (this happens quickly—just a few minutes). Mussels in Carrot Ginger Broth This colorful one-pot main dish meshes savory mussels with Asian aromatics for a contemporary take on moules marinière. Bottled fresh carrot juice is a flavorful (and.