Tahong or Mussels recipe you can cook for the family. Crispy tahong in tomato sauce! Its a healthy ulam you can try, adapted from Del Monte Kitchenomics. I love it.
Servings: 6
ESTOFADONG TAHONG
INGREDIENTS:
1-½ kilograms mussels/tahong
1 tablespoon calamansi juice
½ teaspoon hot sauce
2 eggs, beaten
½ cup breadcrumbs
1 clove garlic, minced
1 onion, chopped
¼ cup butter
1 green/red bell pepper, slice in strips
1 pack tomato sauce (250 grams
¼ cup banana ketchup
salt and pepper, to taste
INSTRUCTIONS:
1. Clean tahong with running water and soak it in water. Discard tahong that floats on top of water.
2 Boil tahong in a pot of water until it opens up. Remove shells one by one and set aside. Reserve at least ½ cup of tahong broth.
3. In a bowl, marinate unshelled tahong for 30 minutes in 1 tablespoon of calamansi juice, ½ teaspoon salt and ¼ teaspoon black pepper.
4. For the tahong breading: Dip it in egg, and roll in bread crumbs. Deep-fry until golden brown. Set aside.
5. In a large pan, saute garlic and onions in butter. Add in tomato sauce, banana ketchup and tahong broth. Add ½ tsp hot sauce, and season with salt and pepper. Let it simmer for 5 minutes more.
6. Stir in tahong and bell peppers. Simmer until cooked.
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