Sinabawang Tahong, also known as Mussels Soup, is a delightful fusion of flavors that brings the sea to your table. This dish is typically prepared by simmering fresh mussels in a broth enhanced with ginger, garlic, and sometimes a hint of chili pepper for an extra kick. The mussels release their natural juices as they cook, which combine with the broth to create a rich, aromatic soup. For many, the appeal of Sinabawang Tahong lies in its simplicity and the way it allows the natural flavors of the mussels to shine through. A popular variant of this dish is Tinolang Tahong, which introduces pepper leaves to the broth, adding a subtle, peppery flavor that complements the sweetness of the mussels. Whether enjoyed as a hearty main course or a warming appetizer, Sinabawang Tahong is a testament to the versatility and deliciousness of mussels in Filipino cuisine.
In Tinolang Tahong, adding leafy vegetables is a common practice, enhancing the soup’s nutrition and flavor. While pepper leaves are a traditional choice, offering a unique taste, they are not always readily available. It has led to the innovation of using alternative greens such as kangkong or spinach. Spinach, in particular, has become a favored substitute in many households, lending a mild, earthy flavor to the Tinolang Tahong. The spinach leaves absorb the savory broth, making them a delight to eat along with the tender mussels. This variation of Mussels Soup is not only a celebration of the ocean’s bounty but also showcases the adaptability of Filipino cooking, seamlessly integrating different ingredients while maintaining the essence of the original dish.
Another aspect that makes Mussels Soup, particularly Tinolang Tahong, a beloved dish is its versatility. It can be enjoyed in various ways, depending on personal preference and available ingredients. Some want their Sinabawang Tahong with a more pronounced ginger flavor, while others prefer a spicier version with added chili peppers. The beauty of this dish lies in its ability to cater to different palates, making it a staple in many Filipino homes. Furthermore, Mussels Soup is a comforting meal, perfect for rainy days or when one needs a warm, soothing dish. The combination of the flavorful broth, tender mussels, and vibrant greens creates a symphony of tastes and textures that is both satisfying and nourishing. Whether a simple family dinner or a festive gathering, Sinabawang Tahong, and Tinolang Tahong remain cherished dishes in the rich tapestry of Filipino cuisine.
Ingredients: 3-4 servings
2 lbs. medium size mussels
1 large tomato cut in small cubes
1 bundle of spinach leaves (optional)
1 bundle of kangkong or bell pepper leaves
2 cloves chopped garlic
1/2 medium size sliced onions
1 tbsp. smashed ginger
2 tbsp. cooking oil
salt & pepper to taste
3-4 cups of water
Cooking Procedure:
- First, clean mussels thoroughly the set it aside on a bowl. Wash bell pepper leaves and kangkong (spinach optional), and set aside.
- Turn stove to medium heat, heat cooking oil and start sautéing garlic, onions, tomatoes and ginger.
- Add mussels (Tahong) next, season with salt and pepper, then add 3-4 cups of water, depending on how much sauce you want for your soup.
- Let it simmer for 20-30 minutes or when you know the mussels are already cooked. You’ll know it when their shells open up, and its meat look pinkish-peachy in color.
- Add the veggies (spinach, bell pepper leaves or kangkong) last. Let it simmer for another 5 minutes, then turn the heat off.
- Serve this delicious Tinolang Tahong(Mussels Soup) hot, with steamed rice.
Tip: Spinach can easily overcook. Always add it to the cooking dish last. Try this sinabawang tahong with spicy vinegar with a few drops of fish sauce, as condiment.
