Greetings Foodies Bee Hive!
Today, I am going to share with you a seafood comfort food that is very simple to prepare and cook. This dish is similarly cooked with Tinolang Manok the only difference is the use of mussels (Tahong) instead of chicken.
The soup of this dish is very tasty and I love to chug it down until the last drop. This dish is best consumed when partnered with rice and served hot. But you can eat it on its own, that's how delicious this dish is.
By the way, we also use the Tinola way of cooking in freshwater clams, pork, and salt-water clams.
The cooking time for this dish is about 15 minutes.
- Mussels
- Green Chili Leaves
- Green Chili
- Onion
- Ginger
- Cooking oil
- Salt
Wash the green chili leaves then separate the leaves from the stem
Peel and slice the onion
Peel and slice the ginger
Wash the mussels and remove any unwanted dirt or foreign entity attached to them, wash the green chili
1. Sautee the ginger and the onion on one tablespoon of cooking oil
2. Add the mussels
3. Stir for about 15 seconds
4. Add water enough to submerge the mussels, add salt to taste
5. Add the green chili pepper then remove the bubbles that will come out
6. Continue removing the bubbles while boiling
7. Add the green chili leaves and push them down so that they will be evenly cooked, let it boil
8. When the green chili leaves looked like this it is done
