Step-by-Step Guide to Prepare Super Quick Homemade Mussels in Ginger Broth - quick & easy Filipino Nilagang Tahong

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, mussels in ginger broth - quick & easy filipino nilagang tahong. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Mussels in Ginger Broth - quick & easy Filipino Nilagang Tahong is one of the most popular of current trending meals in the world. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions every day. They are nice and they look fantastic. Mussels in Ginger Broth - quick & easy Filipino Nilagang Tahong is something that I’ve loved my whole life.

To begin with this recipe, we have to first prepare a few components. You can have mussels in ginger broth - quick & easy filipino nilagang tahong using 12 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Mussels in Ginger Broth - quick & easy Filipino Nilagang Tahong:

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

Instructions to make Mussels in Ginger Broth - quick & easy Filipino Nilagang Tahong:

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.

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