Recept Mussels in Ginger Broth - quick & easy Filipino Nilagang Tahong Gemakkelijk

Mussels in Ginger Broth - quick & easy Filipino Nilagang Tahong - Turned out great! Very moist.. Today I am sharing this Mussels in Ginger Broth - quick & easy Filipino Nilagang Tahong! A quick and easy dinner that is ready in under 35 minutes! Mussels in Ginger Stout Broth: Prep the mussels. A quick and easy dish of steamed mussels in a black bean, coconut & ginger broth. Perfect for a refreshing, weeknight dinner. I changed up the ingredients but stuck to that template - going with black bean sauce, ginger and coriander for the flavour plus coconut cream for richness. One of the best soup that is perfect on a rainy weather, asian green mussels sauted on garlic and ginger. #malasa.

A quick and easy fragrant paste made with ginger and turmeric can turn a simple stock into a fragrant broth that's perfect with mussels, a few pieces of fish or both. Here we've used mung bean noodles, sometimes referred to as bean-thread noodles. Wash the mussels under plenty of cold, running water.

You can cook Mussels in Ginger Broth - quick & easy Filipino Nilagang Tahong with 12 Ingredients and 6 steps. See the following guide!

1. 500 g mussels, cleaned well.
2. 1/2 Tbsp Cooking oil.
3. 1 medium onion, coarsely chopped.
4. 4 cloves garlic, coarsely chopped.
5. 1 knob (1-2 inch size) ginger, sliced.
6. 3-5 drops fish sauce.
7. to taste Salt & Pepper.
8. Water.
9. 1 green chili, whole (optional).
10. 1 stalk Green Onions, chopped (optional).
11. 1 tomato (optional, gives different taste).
12. 1 handful spinach or hot pepper leaves (optional).

Discard any open ones that won't close when lightly tapped. Pull out the tough, fibrous beards protruding from between the tightly closed shells and then knock off any barnacles with a large knife. Ensure the mussels are cleaned and scraped with a sharp knife. Crush the garlic, shallots, ginger and chillies into a heavy based pan adding the coconut milk, sugar and bring to the boil.

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..

A dish of mussels steamed in a white wine-butter-garlic sauce, a traditional bistro favorite, is easily adapted to home cooking. This Wine Spectator recipe adds lemongrass and ginger to the broth to fine tune the pairing with a sparkling wine such as Champagne or a California bubbly. Fresh mussels are cooked in ginger broth. Veggies such as spinach or hot pepper leaves along with long green pepper are also used to make this dish. It is recommended to use fresh mussels.