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)
Ingredients:
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
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
