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. This summer i want share with you the dish that I prepared for my family.
Perfect for a refreshing, weeknight dinner. I changed up the ingredients but stuck to that template – going with black bean sauce, ginger and coriander for the flavour plus coconut cream for richness. Fresh mussels are cooked in ginger broth.
Hey everyone, it is me again, Dan, welcome to my recipe page. 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. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
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Serve mussels in deep bowls with the broth and some bread. Quick & Easy Highly Rated Healthy Surprise Me. This summer i want share with you the dish that I prepared for my family.
To get started with this recipe, we must prepare a few components. You can cook 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:
- {Prepare 500 g of mussels, cleaned well.
- {Make ready 1/2 Tbsp of Cooking oil.
- {Take 1 of medium onion, coarsely chopped.
- {Make ready 4 cloves of garlic, coarsely chopped.
- {Take 1 knob of (1-2 inch size) ginger, sliced.
- {Take 3-5 drops of fish sauce.
- {Make ready to taste of Salt & Pepper.
- {Take of Water.
- {Take 1 of green chili, whole (optional).
- {Take 1 stalk of Green Onions, chopped (optional).
- {Prepare 1 of tomato (optional, gives different taste).
- {Take 1 handful of spinach or hot pepper leaves (optional).
Veggies such as spinach or hot pepper leaves along with long green pepper are also used to make this dish. 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.
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..
Return broth to a boil over high heat. Spoon shellfish and broth into bowls. 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.
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