- a kilo of medium sized tahong - 5 gloves garlic, peeled and crushed, - 1 thumb sized ginger, peeled and - julienned, - 1 medium onion, peeled and chopped, - 5 medium tomatoes, chopped, - ½ teaspoon ground pepper, - 1 teaspoon salt or to taste and about 2 tablespoons vegetable oil. - Additionally, we also need, 3 pieces petchay or bok choi or young chili leaves (tops).
The cooking process is straightforward sautéing. In a large casserole or pan, heat the oil in medium flame.
Fry the garlic, followed by ginger. Add in the chopped tomatoes and continue frying until soft and mushy.
Add in mussels and continue sautéing until it renders out its own liquid and shells starts to open.
Continue simmering with liquid that comes out. Add some more hot water or better yet, rice washing (second wash) if you want it soupier.
Add ground pepper and season it with salt to taste. Mussels usually packed some salty liquid inside the shell so taste and watch out adding salt.
Add the petchay or any veggies of your choice and continue simmering until the vegetable is cooked through.
Transfer in a shallow bowl and serve hot along side with some fried fish and steamed rice.