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

Hello everybody, welcome to our recipe page. Today I will show you a way to prepare a distinctive dish, Mussels in Ginger Broth - quick & easy Filipino Nilagang Tahong. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.

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

You can cook Mussels in Ginger Broth - quick & easy Filipino Nilagang Tahong using 12 ingredients and 6 steps. Here is how you achieve that.

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

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

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

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..

Crush the garlic, shallots, ginger and chillies into a heavy based pan adding the coconut milk, sugar and bring to the boil.A quick and easy fragrant paste made with ginger and turmeric can turn a simple stock into a fragrant broth that's perfect with mussels, a few pieces of fish or both.Here we've used mung bean noodles, sometimes referred to as bean-thread noodles.

These have a nice ocean flavor that go well with the soup.There is no special broth necessary to cook this.Why not add matcha to mussel broth?These elements brought the flavor of the wine, and the matcha, into elegant focus.Check over the mussels: Rinse the mussels in a strainer and check them over.