This was so delicious. I think it is the best recipe for mussels.
The mussels were very fresh and the dahon ng sili (young leaves of Chilli plants) complemented the dish thoroughly.
Peter loved it so much, he had a bowlful all to himself.
Alma, my sister-in-law, cooked it for us on our last day in the Philippines.
She said the secret to the recipe is the freshness of the tahong (mussels) and of course a proper preparation by cleaning them thoroughly. The soup that has all the goodness of the mussels was fresh and so tasty.
Below is the recipe, which is easy to follow.
1 kg of tahong (mussels), washed thoroughly, remove any gunk on the shells.
1 clove garlic, finely minced
3 tbsp vegetable oil
1 whole onion, peeled and sliced
2-3 thumb size ginger, skinned and julienned
3 cups of water
Patis (fish sauce) to taste
1 bundle chilli leaves (dahon ng sili), washed and separated from stalks, discard the stalks
Method of Preparation:
Using a large pan, heat the vegetable oil.
Sautee the garlic, onion, ginger.
Stir in the tahong.
Season with the patis (fish sauce); try a tablespoon of it first and just add more according to one’s taste.
Cover the pan and let it simmer under low heat for 5 minutes to allow the mussels to soak in the spices and seasoning.
Check that the mussels have opened; add the water, increase the heat to bring the water to a boil.
Let it simmer for 3 minute.
Correct the seasoning, add a smidgen of salt if needed. At this point add the dahon ng sili, which cooks immediately. (By the way, spinach is a great substitute for dahon ng sili).Serve immediately with freshly boiled rice.