Recipe: Yummy 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. 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.

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. 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. You can have Mussels in Ginger Broth - quick & easy Filipino Nilagang Tahong using 12 ingredients and 6 steps. Here is how you achieve that.

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

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

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. It is recommended to use fresh mussels.

Mussels in Ginger Broth - quick & easy Filipino Nilagang Tahong step by step

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..

These have a nice ocean flavor that go well with the soup. There is no special broth necessary to cook this. Creamy coconut broth with plump orange mussels makes an easy but impressive starter for two, from BBC Good Food magazine. Crush the coriander stems in a mortar using a pestle, then put into a large pan with the coconut milk, lemongrass and ginger. Spicy Steamed Mussels in Miso BrothSteamy Kitchen.

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