Filipino Mussel Soup

by Carol Ranas
3 minutes read

As much as I love eating, I also enjoying cooking. I like the smell of different flavors mingling and combining to produce a distinct palatable taste. For this week, I dared to try cooking mussels. I love to eat mussels eversince I was a child, my mom would always have it every week as a staple food. I researched and googled some recipes about mussels and whipped out something like this.

Filipino Mussel Soup (Sinabawang Tahong)


1/2 kg fresh tahong (mussels), cleaned
1 medium sweet onion, sliced
3 cloves garlic, diced
1 thumb sized ginger, sliced
3 native tomatoes, sliced into chunks
1 tablespoons canola oil
2-3 tablespoon patis (fish sauce), add more to taste
6-7 cups water just enough to cover the mussels
handfuls of baby bokchoy or any green leafy vegetables


Heat the oil in a heavy-bottomed pot over medium-high heat. Add the onion, garlic, and ginger, and saute until the onion is translucent and they’re fragrant. Add the chopped tomatoes, and saute until the tomatoes begin to soften. Add the mussels, water and fish sauce. Heat to a boil.  Cook till the mussels open over medium high heat. Right when they’re done, toss in the baby bokchoy (as much as you want), stir and season with pepper and more fish sauce if you want. Take of the heat and serve with a small bowl of steamed rice.


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