Ginisang Tahong at Pechay
(Sauteed Mussels and Snow Cabbage)
1 kilo of medium sized mussels, (tahong)
5 gloves garlic, peeled and crushed,
1 thumb sized ginger, peeled and julienned,
1 medium onion, peeled and chopped,
5 medium tomatoes, chopped,
½ tsp ground pepper,
1 tsp salt or to taste (or 1 tbsp fish sauce if you like) and
about 2 tbsp vegetable oil.
3 pcs “petchay” or “bok choi” or young chili leaves (tops)
Water or Hugas Bugas (rice washing)
How to clean mussels:
The mussels should cleaned thoroughly and scrub the shells, beard removed and thoroughly washed and rinsed several times until it smells clean, soak it in water and set aside.
In a large cooking pot, heat oil over medium-low flame. Sautè garlic and ginger. Toss in the chopped tomatoes and sautè until soft and mashed up (flatten out the flesh as you sautè).
Add in mussels (drained from water) and continue sautéing until it renders out its own liquid and shells starts to open.
Continue simmering with liquid that comes out.
Add some more hot water or better yet, rice washing (second wash) if you want it soupier. The soup taste even better with rice water left over.
Add ground pepper and season it with salt to taste. Mussels usually packed some salty liquid inside the shell so taste and watch out adding salt.
Add the “petchay” or any veggies of your choice and continue simmering until the vegetable is cooked through.
Transfer in a serving bowl and serve it while hot with crispy fried fish on the side and steamed rice. This soup is such a budget meal but very delicious and healthy meal. Yummy!
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