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

Mussels in Ginger Broth - quick & easy Filipino Nilagang Tahong. 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.

Discard any open ones that won't close when lightly tapped. The Best Miso Broth Ginger Recipes on Yummly Spicy Steamed Mussels in Miso BrothSteamy Kitchen. You can cook Mussels in Ginger Broth - quick & easy Filipino Nilagang Tahong using 12 ingredients and 6 steps. Here is how you cook that.

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

1. 🢂 500 g of mussels, cleaned well.
2. 🢂 1/2 Tbsp of Cooking oil.
3. 🢂 1 of medium onion, coarsely chopped.
4. 🢂 4 cloves of garlic, coarsely chopped.
5. 🢂 1 knob of (1-2 inch size) ginger, sliced.
6. 🢂 3-5 drops of fish sauce.
7. 🢂 to taste of Salt & Pepper.
8. 🢂 of Water.
9. 🢂 1 of green chili, whole (optional).
10. 🢂 1 stalk of Green Onions, chopped (optional).
11. 🢂 1 of tomato (optional, gives different taste).
12. 🢂 1 handful of spinach or hot pepper leaves (optional).

Bring a flavorful, wine-based broth to a boil Quickly pour in wine into the pan and season with black pepper. Bring sauce to a boil, stir in mussels, and cover immediately. Shake pot and let boil for. Fresh mussels are cooked in ginger broth.

step by step 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..

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. I've got a couple of cups of left-over mussel and clams broth.