Last Updated on March 18, 2018 by Ed Joven

How to cook Tinolang Tahong

Tinolang Tahong Recipe (Mussels Soup) is a soup made with plump mussels steamed in ginger root, spinach and a bit of Onion. This is a simple Filipino way of cooking tahong or mussels.

Tahong or Mussels are an excellent source of vitamin B12 and selenium, which is an essential micro-nutrient. Vitamin B12 is important in the functioning of metabolism processes and a deficiency can cause fatigue and depression, as well as other symptoms. One hundred grams of mussels provides around 13% of your daily vitamin C needs and 22% of your daily iron needs. Tahong or Mussels are also good sources of other B vitamins (particularly folate), phosphorus, manganese and zinc.

Tinolang Tahong soup is great during rainy season and lactating mothers, also a very good source of omega-3 fatty acids and are considered an excellent seafood soup choice.

• 1 kilo tahong ( mussels )
• 1 thumb size ginger, sliced into strips
• ½ head garlic, crushed
• 1 medium size onion, sliced
• 1 bundle kangkong tops, trimmed
• 3 pieces green sili
• Canola cooking oil

• Wash mussels and place in a bowl, cover with water and let sit in for several hours to allow the mussels to expel dirt and discard water, wash and drain.
• In a pan saute garlic, ginger and onion. Pour 1 cup water and bring to a boil.
• Add mussels and allow water to boil once more and simmer until the shells start to open,
• Add in kangkong and green sili , simmer for another 2-3 minutes or until done.
• Serve hot.