The Filipino Mussels Soup (Tinolang Tahong) is a very affordable dish. Great tasting food is easy to cook and is also healthy. Patis
- Filipino fish sauce. This amber-colored sauce made from salted and fermented fish is similar to Thailand's nam pla
and Vietnam's nuoc nam
, but saltier than both. Patis is used in cooking or as a condiment.
Choose fresh mussels
with shells tightly closed, before cooking.
Slightly opened-up mussel shells can only be eaten if the shells tightly close-up when lightly tapped-on.
An open-up shell means that mussel is dead and therefore can be toxic throw it away.
Mussels will keep, in a large bowl, covered with a damp cloth, for up to 48 hours, refrigerated.
This recipe for Filipino Mussels Soup (Tinolang Tahong) serves/makes: 2 - 3 servings
The Filipino Mussels Soup (Tinolang Tahong) recipe is adopted from The Philippine Cookbook by Reynaldo Alejandro.