Wednesday, June 24, 2009

Tinolang Tahong

Tinolang tahong is a soup made with plump mussels steamed in ginger root, spinach and a bit of onion.

  • 2 lb mussels, still in shell (black mussels are available at Asian stores)
  • medium sized piece of ginger root, peeled and sliced into julienne strips
  • 1 medium sized onion, sliced
  • several spinach leaves
  • freshly ground pepper
  • salt to taste


Boil mussels in water just enough to cover them. Add ginger and onions. Once the shells are opened, add the spinach leaves. Simmer for about two minutes. Add salt and pepper to taste. Serve hot.

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