Focused recipe
Tinolang Tahong with Malunggay
A comforting Filipino soup of mussels and malunggay leaves simmered with ginger and lemongrass. Best enjoyed during cold weather.
Filipino Updated 9/15/2016
Ingredients
Measured from the catalog payload.
- 2 lbs mussel cleaned
- 2 pieces ginger crushed
- 2 stalks lemongrass
- 2 cups malunggay leaf
- 1 piece yellow onion sliced
- 5 to 6 cups water
- salt
- ground black pepper
Instructions
7 cooking steps
- Bring water to a boil.
- Add the onion, ginger, and lemongrass. Continue to boil over medium heat for 8 minutes.
- Add the mussels. Boil for 6 minutes.
- Gently slide in the malunggay leaves. Cook for 6 to 8 minutes.
- Season with salt and ground black pepper. Stir.
- Transfer to a serving bowl. Serve.
- Share and enjoy!
Catalog details
Useful for browsing and sync.
Soup, Mussel No tags Public recipe Revision 1
Recipe notes
- Ensure mussels are thoroughly cleaned and debearded before cooking.
- Discard any mussels that remain closed after cooking.
Storage notes
- Store in an airtight container in the refrigerator for up to 2 days.