Hello everybody, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, mussels in ginger broth - quick & easy filipino nilagang tahong. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Mussels in Ginger Broth - quick & easy Filipino Nilagang Tahong is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. They are nice and they look wonderful. Mussels in Ginger Broth - quick & easy Filipino Nilagang Tahong is something which I’ve loved my whole life.
Serve mussels in deep bowls with the broth and some bread. A quick and easy dish of steamed mussels in a black bean, coconut & ginger broth. Perfect for a refreshing, weeknight dinner.
To begin with this recipe, we must prepare a few ingredients. You can have 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 500 g mussels, cleaned well
- Take 1/2 Tbsp Cooking oil
- Make ready 1 medium onion, coarsely chopped
- Prepare 4 cloves garlic, coarsely chopped
- Make ready 1 knob (1-2 inch size) ginger, sliced
- Make ready 3-5 drops fish sauce
- Get to taste Salt & Pepper
- Take Water
- Get 1 green chili, whole (optional)
- Make ready 1 stalk Green Onions, chopped (optional)
- Make ready 1 tomato (optional, gives different taste)
- Prepare 1 handful spinach or hot pepper leaves (optional)
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. It is recommended to use fresh mussels.
Instructions 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.
These have a nice ocean flavor that go well with the soup. There is no special broth necessary to cook this. Creamy coconut broth with plump orange mussels makes an easy but impressive starter for two, from BBC Good Food magazine. Crush the coriander stems in a mortar using a pestle, then put into a large pan with the coconut milk, lemongrass and ginger. Mussel and tomato juice and celery seeds make a delicious broth to accompany steamed mussels.
So that’s going to wrap this up with this exceptional food mussels in ginger broth - quick & easy filipino nilagang tahong recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
