Ginisang tahong (sauteed asian green mussels)

Ingredients

• 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).

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Preparation

• 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.