TAHONG – MUSSELS IN GINGER BROTH

Prep time: 10 minutes
Cooking time: 10 minutes
Yields: 2 as appetizer or starter course

4 tbsp cooking oil
1 medium size yellow onion, peeled and chopped
2 oz ginger, peeled and sliced thinly
5 cloves garlic, minced
1 ½ pounds mussels, bearded, dirt removed and washed with cold water.
3 tbsp fish sauce
1 tsp ground pepper
2 tbsp water
greens (for color like bokchoy, malunngay, scallions, kangkong)

Pre heat oil for a minute.
Saute onions and ginger for 3 minutes until fragrant and soft.
Add garlic and cook for 30 seconds.
Add mussels.
Add fish sauce.
Add ground pepper.
Stir.
Add water.
Bring to a boil.
Adjust heat to medium.
Add greens.
Cover.
Cook for 3 minutes.
Uncover and stir making sure mussels are submerged in the simmering broth.
Cover.
Cook for another minute.
Turn off heat.
Serve.

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