Mussel refers to a group of bivalve molluscs that live in both saltwater and freshwater environments. In comparison to other edible clams, which are frequently more or less spherical or oval, these groups have a shell with an extended and asymmetrical form.
Tahong or mussels aren’t only for appetizers! Make this savory tahong as your next rice topping.
Always check the Bureau of Fisheries red tide advisories before you go out and fulfill your seafood desires to ensure that tahong and other seafood are safe to eat.
Spicy Tahong Recipe
- 1 Pot
- 1 kilo green mussels (tahong), with shells on
- 2 tablespoons vegetable oil
- 1 medium red onion, finely chopped
- 3 cloves garlic, minced
- 2 medium red bell peppers, cut into small pieces
- 2 pieces green finger chilies (siling pangsigang), sliced
- 3 pieces red chilies, sliced
- 2 tablespoons oyster sauce
- salt, to taste
- ground black pepper, to taste
- water, as needed
- Mussels should be blanched for 5 minutes in salted boiling water. Allow for cooling. Remove the mussel meat from the shells once they have cooled. Ascertains that the meat is sand-free.
- In a large skillet, heat the oil and cook the onions and garlic for 1 minute. Mussels, red bell pepper, chiles, and oyster sauce are added to the pan. Allow 5 minutes to cook.
- Season with salt and pepper then serve with rice.