Hello everybody, it’s John, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, mussels in ginger broth - quick & easy filipino nilagang tahong. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Place wine, stock, garlic, ginger, lemongrass, and lemon rind in a saucepan over high heat. Mussels in Ginger Stout Broth: Prep the mussels. A quick and easy dish of steamed mussels in a black bean, coconut & ginger broth.
Mussels in Ginger Broth - quick & easy Filipino Nilagang Tahong is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It is easy, it’s fast, it tastes delicious. They are fine and they look fantastic. Mussels in Ginger Broth - quick & easy Filipino Nilagang Tahong is something that I’ve loved my entire life.
To get started with this recipe, we must 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 cook that.
The ingredients needed to make Mussels in Ginger Broth - quick & easy Filipino Nilagang Tahong:
- Make ready 500 g mussels, cleaned well
- Make ready 1/2 Tbsp Cooking oil
- Take 1 medium onion, coarsely chopped
- Make ready 4 cloves garlic, coarsely chopped
- Take 1 knob (1-2 inch size) ginger, sliced
- Take 3-5 drops fish sauce
- Make ready to taste Salt & Pepper
- Make ready Water
- Take 1 green chili, whole (optional)
- Get 1 stalk Green Onions, chopped (optional)
- Prepare 1 tomato (optional, gives different taste)
- Make ready 1 handful spinach or hot pepper leaves (optional)
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. Ensure the mussels are cleaned and scraped with a sharp knife. Crush the garlic, shallots, ginger and chillies into a heavy based pan adding the coconut milk, sugar and bring to the boil.
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.
Wash the mussels under plenty of cold, running water. Discard any open ones that won't close when lightly tapped. Pull out the tough, fibrous beards protruding from between the tightly closed shells and then knock off any barnacles with a large knife. The broth is simple but sophisticated; coconut milk, lime, chili, cilantro, ginger, and coconut milk add sweetness, tang, spice, and heat to the briny mussels. Served on a nest of rice noodles, this dish is so impressive, but so easy, quick, and cheap that it's kind of unbelievable.
So that’s going to wrap this up for this exceptional food mussels in ginger broth - quick & easy filipino nilagang tahong recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
