This mussel recipe is from Alma’s Kitchen. Alma is my sister-in-law, who is a very accomplished cook. She can make the most mundane recipe to taste like cordon bleu.
This Ginisang Tahong sa luya is a true gourmet delight. The ginger adds such a piquant taste to this soupy mussels recipe.
Ginisang Tahong From Alma’s Kitchen
Photo by Ellah Mae Wamil
INGREDIENTS:
1 tbsp vegetable oil
2 medium onion
1 1/2 inches root ginger, peeled and cut into strips.
4 cloves garlic, crushed
1 kilo Mussels (tahong)
1/2 cup Chinese red wine
1 bunch young chilli leaves (dahon ng sili)
1 small pocket Magic Sarap
1 cup water
1 tbsp fish sauce (patis)PROCEDURE:
1. Using a large sauce pan, saute garlic, onion and ginger in oil.
2. Add the cleaned mussels. Stir occasionally for about two minutes.
3. Add the Chinese red wine and cover for a minute or two.
4. Add water, fish sauce and the pepper. Bring to the boil. Add the Magic Sarap and give it a good stir to incorporate this to the mussels. Cook until all the mussels have opened. (Do not overcook or the mussels will contract and toughened.)
5. Add the sili (chilli) leaves; give the mussels a good stir and remove from heat.
5. Serve with steamed rice.