Adobong Tahong

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 :)




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Adobong Tahong

By August 4, 2012

  • Prep Time : 10 minutes
  • Cook Time : 10-15 minutes
  • Yield : 5-6



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.


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