- 1 kilo tahong (mussels), shelled
- 3 cloves garlic, crushed
- 5 tbsp. vinegar
- 5 tbsp. soy sauce
- cooking oil
- some peppercorns
What a beautiful this day is and because I feel invigorated I decided to cook something new to me.
For those who doesn’t know, Saturday is usually my marketing day. It’s the time of the week where I buy all the stuff I am going to need for my family – which include food and groceries. So today, I thought of cooking seafood but don’t really have a dish to start with. All I know is I want oysters and clams, and that’s it! I took my basket, drove, and off I went to Phsar Thmey or Central Market where you can buy good varieties of seafood.
When I got to the place, I was pretty overwhelmed with all the sea creatures I saw. Big crabs, fresh prawns, groupers, snappers, assorted shellfish, and the list goes a long way! However, the pretty mussels (tahong) caught my attention because it is not every day that they have this in the market. I guess they’re seasonal. So, I bought 2 kilos for $4 which is not bad. Normally, when I am staying in Cavite City, my mom will cook tahong or mussels in garlic and ginger, then she will put a little water to make soup. So I thought maybe it’ll be nice to have that for lunch, but my dear husband told me he’d want something else – he wants ADOBONG TAHONG.
Immediately when I got home I searched the net for the recipe and I was so pleased when I learned it’s soooooo EASY!
For those who want to learn this dish, here’s how
1. Clean the mussels well through running water and make sure to cut or take off the hair-like part that lies outside the shell. You don’t really want to eat this one.
2. Put the mussels in a pot and cover with water. Then turn on the stove and bring to a quick boil.
3. Drain the mussels and one by one, take the meat out of the shell. Set aside.
4. In a medium heat, pour a little oil in a pan and saute the garlic.
5. Bring in the mussels and fry for a minute.
6. Add the soy sauce, peppercorns, vinegar, and simmer for another couple of minutes.
7. Taste and adjust if needed.
8. Serve with hot steamed rice.