Are you looking for a creamy way to serve mussels? Well, check out this ginataang tahong recipe.
I and my bestie, Jack, are not convincing taste testers because everything we eat is delicious. Our only difference is that she easily gets full while I have this stomach of a Viking. For almost two decades of friendship, we shared so many food adventures.
Unfortunately, our food and travel adventure won’t continue. She’s now in heaven but was taken in an untimely manner. Tol, may you rest in peace and justice must be served.
Though Jack has yet to taste this ginataang tahong, I’m sure she’ll love it. Firstly, she loves seafood, and secondly, she loves me so much. She’ll even taste this dish with shimmering eyes. She’s my biggest supporter.
- 1 kilo tahong
- 2 cups pure coconut milk
- 2 bundles of spinach – separate the leaves
- 5 cloves garlic – finely minced
- 2 tablespoons chopped ginger
- 2 medium red onion – chopped
- Salt and pepper
- Steam the tahong.
- Remove the flesh from the shell. Then, strain the stock and set aside.
- In a pan, saute garlic, onion, and ginger.
- Add the coconut milk and mussels stock. Let it boil.
- Season it with salt and pepper.
- Add the mussel meat and let it boil for about 30 seconds while mixing.
- Turn off the heat and put the spinach leaves. Then, cover the pan and leave it for a few minutes.
- Serve and enjoy.
- To remove the grit of the mussels, you can soak it overnight in cold water. Then, wash well.
- Don’t add water when steaming the mussels.
- Taste the soup first before proceeding with step 3 because the mussel stock is already salty.
- Don’t boil the dish too much after adding the mussels. Otherwise, you’ll end up with gummy mussel meat.
- This ginataang tahong is best eaten with rice.