Tahong (Saltwater Mussel) Soup

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Tahong or the Saltwater Mussel soup is best served when hot. It is important to clean the mussels thoroughly to get rid of the grit and sands. Take out the ones with opened shells as they are dead and not safe to eat.  Choose the ones with shells tightly closed upon buying to ensure health safety.  It is also recommended to cook it at once bought. If you want it stored just put it in large bowl covered with damp cloth and keep it refrigerated. It can last fresh for 48 hours, remember to never soak them in water.
Tahong soup is an affordable recipe that gives a great tasting dish which is healthy for the whole family as it is high in protein, selenium, iodine and heart-healthy omega-3 fatty acids.  Mussels are relatively low in fat and calories.
Here’s how a Tahong (Saltwater Mussel) Soup is cooked.
2 kilos Mussels or Tahong, cleaned thoroughly
8-10 cloves of Garlic, minced
1 large Onion, minced
3 thumbsize Ginger, minced
1 tablespoon Fish Sauce, optional
8-10 cups Water
Salt and Pepper to taste
Cooking Oil for sauteing
Bunch of Hot Pepper Leaves
Using a heavy bottomed pot, saute the garlic, onion and ginger until cooked.
Add the water and bring to boil. You may add also the fish sauce if preferred.
Once boiling, put in the mussels until all the shells open.
Season with salt and pepper then add the hot pepper leaves.
Simmer for another 2 minutes then turn off the heat.
Serve hot with the rice.

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