Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, mussels in ginger broth - quick & easy filipino nilagang tahong. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Mussels in Ginger Broth - quick & easy Filipino Nilagang Tahong is one of the most popular of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It is appreciated by millions every day. Mussels in Ginger Broth - quick & easy Filipino Nilagang Tahong is something that I have loved my entire life. They are nice and they look wonderful.
Serve mussels in deep bowls with the broth and some bread. Quick & Easy Highly Rated Healthy Surprise Me. A quick and easy dish of steamed mussels in a black bean, coconut & ginger broth.
To begin with this recipe, we have to first prepare a few ingredients. You can cook mussels in ginger broth - quick & easy filipino nilagang tahong using 12 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Mussels in Ginger Broth - quick & easy Filipino Nilagang Tahong:
- Prepare mussels, cleaned well
- Make ready Cooking oil
- Get medium onion, coarsely chopped
- Prepare garlic, coarsely chopped
- Make ready (1-2 inch size) ginger, sliced
- Take fish sauce
- Get Salt & Pepper
- Take Water
- Prepare green chili, whole (optional)
- Make ready Green Onions, chopped (optional)
- Make ready tomato (optional, gives different taste)
- Take spinach or hot pepper leaves (optional)
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. 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.
Steps to make Mussels in Ginger Broth - quick & easy Filipino Nilagang Tahong:
- Remove beard and clean mussels well with a toothbrush under running water.
- 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.
- 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.
- 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.
- Discard shells that did not open. These were dead when they were bought, and unsafe to eat.
- 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.
Here we've used mung bean noodles, sometimes referred to as bean-thread noodles. In their place, rice noodles work well, and the broth is. Fresh mussels are cooked in ginger broth. Veggies such as spinach or hot pepper leaves along with long green pepper are also used to make this dish. It is recommended to use fresh mussels.
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