Recipe: Appetizing Mussels in Ginger Broth - quick & easy Filipino Nilagang Tahong

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The ingredients needed to prepare Mussels in Ginger Broth - quick & easy Filipino Nilagang Tahong:

1. Use of mussels, cleaned well.
2. Take of Cooking oil.
3. Prepare of medium onion, coarsely chopped.
4. Get of garlic, coarsely chopped.
5. Get of (1-2 inch size) ginger, sliced.
6. You need of fish sauce.
7. Get of Salt & Pepper.
8. Get of Water.
9. Take of green chili, whole (optional).
10. You need of Green Onions, chopped (optional).
11. Get of tomato (optional, gives different taste).
12. Take of spinach or hot pepper leaves (optional).

Instructions to make Mussels in Ginger Broth - quick & easy Filipino Nilagang Tahong:

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..

Repeat with remaining three foil sheets, cilantro, broth, soy sauce, ginger, sesame oil, jalapeno, garlic and clams. Place foil packets on heated baking sheets. Saute garlic, onion, and ginger until onions are soft and garlic fragrant. Then add tomatoes until they wilt. Add the mussels and fish sauce, then cover with an ill-fitting lid or baking tray so that the mussels can steam, but the broth won't boil over and make a mess of your stove.

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