Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, mussels in ginger broth - quick & easy filipino nilagang tahong. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Mussels in Ginger Broth - quick & easy Filipino Nilagang Tahong is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. Mussels in Ginger Broth - quick & easy Filipino Nilagang Tahong is something which I have loved my whole life. They’re fine and they look wonderful.
Serve mussels in deep bowls with the broth and some bread. Quick & Easy Highly Rated Healthy Surprise Me. Ensure the mussels are cleaned and scraped with a sharp knife.
To begin with this recipe, we have to prepare a few components. You can have mussels in ginger broth - quick & easy filipino nilagang tahong using 12 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Mussels in Ginger Broth - quick & easy Filipino Nilagang Tahong:
- Get 500 g mussels, cleaned well
- Prepare 1/2 Tbsp Cooking oil
- Get 1 medium onion, coarsely chopped
- Get 4 cloves garlic, coarsely chopped
- Prepare 1 knob (1-2 inch size) ginger, sliced
- Prepare 3-5 drops fish sauce
- Make ready to taste Salt & Pepper
- Take Water
- Prepare 1 green chili, whole (optional)
- Make ready 1 stalk Green Onions, chopped (optional)
- Prepare 1 tomato (optional, gives different taste)
- Get 1 handful spinach or hot pepper leaves (optional)
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. In their place, rice noodles work well, and the broth is. Check over the mussels: Rinse the mussels in a strainer and check them over.
Steps to make Mussels in Ginger Broth - quick & easy Filipino Nilagang Tahong:
- Remove beard and clean mussels well with a toothbrush under running water.
- 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.
- 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.
- 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.
- Discard shells that did not open. These were dead when they were bought, and unsafe to eat.
- 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.
All the mussels should be tightly closed. Serve the mussels: Serve the mussels straight from the pan or pour the mussels and the broth into a serving bowl. Sprinkle with chopped parsley and squeeze with lemon. The broth is rich and quick; no bag of food scraps or chicken bones required. The base broth can be used for so many things-shrimp, mussels, tofu.
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