Mussels in Ginger Soup


Ingredients:
500 grams fresh mussels(tahong)
1 tablespoon vegetable oil
1 onion, sliced
2 thumb-sized ginger, finely sliced
3 cloves garlic, minced
4 to 6 cups water, add more water if necessary
patis (fish sauce) to taste
ground black pepper to taste
chili leaves(dahon ng sili)

Procedures:
Part 1
1. Wash the mussel thoroughly and drain.
2. Place the mussel in a bowl with water and salt.
3. Cover for several hours or overnight. This will allow the clams to expel sand.

Part 2
1. In a pot, heat oil and saute ginger, union and garlic.
2. Pour water then bring to boil. Season with fish sauce and pepper.
3. Add mussels then simmer for another 3 minutes or until shells are opened. Discard shells that did not open.
4. Adjust seasoning according to taste.
5. Add chili leaves and simmer for 2 minutes.
6. Remove from heat then serve.

Ginataang Seafood


Ingredients:
5 pieces crabs, halves
1/2 kilo Mussels
1/2 kilo clams
1/2 kilo shrimp
1 cup coconut cream (1st extract)
2 cups coconut milk (2nd extract)
1 head garlic, crushed
2 thumb-sized ginger,pounded
2 onions, chopped
2-3 tablespoons shrimp paste
2-3 pieces green chili(siling haba)
salt and pepper to taste

Procedures:
1. In a saucepan, heat oil and saute ginger, garlic and onion.
2. Add shrimp paste and stir cook.
3. Pour coconut milk then bring to boil for 5 minutes or until reduced.
4. Add crabs and cook until color changes.
5. Add clams and mussels then cook until shells open.
6. Pour coconut cream then add shrimp and green chili. Cook until color turns to pink.
7. Adjust seasoning with salt and pepper according to taste.
8. Simmer for a few minutes until reduced then serve hot.

Tahong and Chorizo


Ingredients:
500 grams fresh mussels(tahong)
1 chorizo sausage, chopped
3 cloves garlic, minced
1 onion, sliced
1 thumb-sized ginger, finely sliced
2 fresh tomatoes, chopped
4 cups rice water
2 tablespoons vegetable oil
2 tablespoons fish sauce(patis)
salt and pepper to taste
1 bundle young pepper leaves(dahon ng sili)
1/2 teaspoon saffron

Procedures:
Part 1
1. Wash the mussel thoroughly and drain.
2. Place the mussel in a bowl with water and salt.
3. Cover for several hours or overnight. This will allow the clams to expel sand.

Part 2
1. In a large pot, heat oil then add chorizo. Cook until starts to brown and crisp.
2. Add garlic, onion and ginger then saute for 2 minutes.
3. Add tomatoes then cook until soften.
4. Add mussel and stir fry for 2 minutes.
5. Add rice water and simmer until shells are opened. Add water if necessary.
6. Add fish sauce and adjust seasoning with salt and pepper.
7. Add young pepper leaves and saffron then turn off the heat.
8. Transfer to serving bowl then serve hot.