Name: Adobong Tahong Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: Filipino
Ingredients: 4 pounds fresh mussels; 1 teaspoon rock salt; Water (for soaking); 1 thumb ginger (cut into slices); 1 cup water (for steaming); 3 tablespoons oil; 1 medium yellow onion (finely chopped); 1/2 head garlic (minced); 1/4 cup vinegar; 1/4 cup soy sauce; 2 pieces bay leaves; 1/4 teaspoon peppercorn (crushed); 1 teaspoon brown sugar (optional); 2 pieces chili labuyo (each cut into 4); 1-2 tablespoon butter

Filipino

Bowl

Tongs

Place fresh mussels in a bowl. Sprinkle salt over the mussels, then pour enough water to cover. Let it stand for 20 minutes.

Place the mussels in a wok or deep pan. Pour 1 cup of water and add the ginger. Cover with lid and turn on the heat to medium. Cook until the mussels open up.

Remove the pan from heat and let them cool down enough to handle. Reserve the liquid. Take a pair of a shell and use this to pinch and pull the meat out of the shells. You can also use tongs. Remove the “beard’ from the mussels, if any. Set aside

Heat oil in a wok or pan over medium heat. Saute onion and garlic until lightly browned and aromatic.

Add vinegar, soy sauce, ¼ cup of the reserved broth, bay leaves, and peppercorn. Let it simmer for 5 minutes without stirring.

Stir in the cooked mussels, brown sugar, butter, and chili. Cook for another 5 minutes or until the sauce has thickened.

Turn the heat off and transfer to a serving dish.

Adobong Tahong Recipe

Utensils needed:

Overview

Category

Cuisine

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