Filipino Mussel Soup (Tahong ng Sabaw) Recipe

 

Ingredients:
1 1/2 pounds fresh tahong (mussels), cleaned
1 medium or 1/2 large sweet onion, sliced
3 cloves garlic, diced
1 thumb sized ginger, finely sliced
3 Roma tomatoes, chopped into chunks
1 tablespoons vegetable oil
2-3 tablespoons patis (fish sauce), add more if you want in the end
6-7 cups water
3 big handfuls of fresh spinach/kangkong
Steamed jasmine rice 

Directions:
1. Heat the oil in a medium, heavy-bottomed pot over medium-high heat.
2. Add the onion, garlic, and ginger, and saute until the onion is translucent and they’re fragrant.
3. Add the chopped tomatoes, and saute until the tomatoes begin to soften, about 2 minutes.
4. Add half the water and fish sauce and heat to a boil.
5. Add the mussels and the remaining water, just enough to barely cover!
6. Cook till the mussels open over medium high heat. Right when they’re done, toss in the spinach (as much as you want), stir and season with pepper and more fish sauce if you want.
7. Take of the heat and serve with a small bowl of steamed jasmine rice and pour the soup onto it and slurp the rice and soup together.