Recipe: Perfect 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. Quick & Easy Highly Rated Healthy Surprise Me. A quick and easy dish of steamed mussels in a black bean, coconut & ginger broth.

Ensure the mussels are cleaned and scraped with a sharp knife. 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. You can Cook Mussels in Ginger Broth - quick & easy Filipino Nilagang Tahong using 12 ingredients and 6 steps. Here is how you cook it.

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

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

Here we've used mung bean noodles, sometimes referred to as bean-thread noodles. 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.

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..

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. Quick—name a dish that's inexpensive, quick-cooking, fancy enough for a party, but easy enough to make on a weeknight. If you said mussels, we're on Don't just dump the mussels in a pan and let 'er rip.