Focused recipe
Tahong Bicol Express
Mussels simmered in spicy coconut milk with shrimp paste, ginger, and chilies. A creamy, flavorful seafood dish that can be enjoyed with rice or as pulutan.
Filipino Updated 11/10/2025
Ingredients
Measured from the catalog payload.
- 2 lbs mussel
- 2 cups coconut milk
- 5 cloves garlic minced
- 1 pieces onion minced
- 2 ginger minced
- 4 pieces thai chili pepper chopped
- 1 pieces long green pepper chopped
- 3 tablespoons shrimp paste
- 4 ginger crushed
- 4 cups water
- 3 tablespoons cooking oil
- 1/4 teaspoon ground black pepper
Instructions
9 cooking steps
- Boil water in a pot and add the crushed ginger. Cook for 2 minutes to infuse the liquid.
- Add the mussels and boil for 1 minute. Drain using a strainer, then separate the meat from the shells and set aside.
- Heat cooking oil in a large pan over medium heat. Sauté the garlic until it starts to brown.
- Add the onion and minced ginger. Continue sautéing until the onion softens.
- Stir in the shrimp paste and Thai chili pepper. Cook for 30 to 45 seconds to bloom the flavors.
- Pour in the coconut milk and bring to a gentle boil.
- Add the mussels and simmer for 1 minute. Remove the mussels and continue cooking the sauce until it thickens and reduces by half.
- Add the long green pepper and return the mussels to the pan. Cook for 1 minute or until the peppers slightly soften.
- Season with ground black pepper, adjust to taste, and serve hot with rice.
Catalog details
Useful for browsing and sync.
Main Course, Mussel bicol express, ginataang tahong, pulutan recipe, tahong recipe Public recipe Revision 1
Recipe notes
- Adjust the amount of Thai chili to your preferred heat level.
- For a creamier texture, simmer the coconut milk longer before returning the mussels.
- If mussels release excess liquid after simmering, reduce the sauce a bit more for a richer finish.