Easiest Way to Prepare Appetizing Mussels in Ginger Broth - quick & easy Filipino Nilagang Tahong

Mussels in Ginger Broth - quick & easy Filipino Nilagang Tahong. Mussels in Ginger Stout Broth: Prep the mussels. A quick and easy dish of steamed mussels in a black bean, coconut & ginger broth. Perfect for a refreshing, weeknight dinner.

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. Wash the mussels under plenty of cold, running water. You can have Mussels in Ginger Broth - quick & easy Filipino Nilagang Tahong using 12 ingredients and 6 steps. Here is how you cook it.

Ingredients of Mussels in Ginger Broth - quick & easy Filipino Nilagang Tahong

1. You need 500 g of mussels, cleaned well.
2. You need 1/2 Tbsp of Cooking oil.
3. It's 1 of medium onion, coarsely chopped.
4. It's 4 cloves of garlic, coarsely chopped.
5. Prepare 1 knob of (1-2 inch size) ginger, sliced.
6. It's 3-5 drops of fish sauce.
7. It's to taste of Salt & Pepper.
8. It's of Water.
9. It's 1 of green chili, whole (optional).
10. Prepare 1 stalk of Green Onions, chopped (optional).
11. It's 1 of tomato (optional, gives different taste).
12. It's 1 handful of spinach or hot pepper leaves (optional).

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. A dish of mussels steamed in a white wine-butter-garlic sauce, a traditional bistro favorite, is easily adapted to home cooking. Ensure the mussels are cleaned and scraped with a sharp knife.

Mussels in Ginger Broth - quick & easy Filipino Nilagang Tahong step by step

1. Remove beard and clean mussels well with a toothbrush under running water..
2. 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..
3. 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..
4. 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..
5. Discard shells that did not open. These were dead when they were bought, and unsafe to eat..
6. 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..

I've got a couple of cups of left-over mussel and clams broth. It was prepared with onion, garlic and tomatoes while steaming mussels and clams. I could freeze it and re-use it later, but tomorrow, I have a brunch to prepare and looking for ideas to use it right away. Could I use it as a base for a fish soup or. The Best Miso Broth Ginger Recipes on Yummly