Easiest Way to Make Yummy Mussels in Ginger Broth – quick & easy Filipino Nilagang Tahong

Mussels in Ginger Broth – quick & easy Filipino Nilagang Tahong. A quick and easy dish of steamed mussels in a black bean, coconut & ginger broth. Perfect for a refreshing, weeknight dinner. 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.

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

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

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

Large green-shelled mussels are farmed along the coast of New Zealand and exported around the world. The spicy aromatic broth that Auckland cookbook a. The spicy aromatic broth that Auckland cookbook author Annabel Langbein uses here reflects the influence of New Zealand's growing Asian. The secret to this dish is using the freshest mussels and clams.

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..

Ensure the mussels are cleaned and scraped with a sharp knife. Wash the mussels under plenty of cold, running water. Discard any open ones that won't close when lightly tapped. Pull out the tough, fibrous beards protruding from between the tightly closed shells and then knock off any barnacles with a large knife. Mussels are the perfect versatile dish, great for a dinner party or a quick weeknight meal.

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