Tahong - (Mussel And Ginger Soup)

Recipe Ingredients

3 tablespoons	45ml	Olive oil
1		Onion - sliced
4		Garlic cloves - chopped
1		Fresh ginger - (3" long) - peeled, sliced
2 tablespoons	30ml	Patis or other fish sauce - see * Note
2 tablespoons	30ml	Tomatoes - chopped (large)
3 lbs	1362g / 48oz	Mussels - scrubbed, debearded
4 cups	948ml	Water
1/2 cup	118ml	Dry white wine
		Freshly-ground black pepper - to taste

Recipe Instructions

* Note: 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.

Heat the oil in a large, heavy-bottomed pot over medium-high heat. Add the onion, garlic and ginger, and saute until the onion is translucent. Add the fish sauce and chopped tomatoes, and saute until the tomatoes begin to soften, about 2 minutes.

Add the mussels, water and wine. Cover and simmer until the mussels open, about 10 minutes. Season to taste with pepper. Serve hot.

This recipe yields 4 servings.

Nutritional Analysis Per Serving: 455 calories; 42 g protein; 23 g carbohydrate; 18 g fat (3 g saturated); 96 mg cholesterol; 1,526 mg sodium; 2 g fiber.

Source:
Lynn Thomas of the Food Forum BB at http://food.bb.prodigy.net/

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.