Mussles in coconut milk, Ginataang tahong

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I was visiting my mum and she made Ginataang Tahong or Mussels cooked in Coconut Milk for dinner, this dish is a common Filipino dish. I understand that mussels are abundant and cheap in coastal areas so a dish like this is a regular feature on the dining table.

I usually eat mussels with bread or fries, but since this a Filipino dish we enjoy this with rice.


1 kg fresh mussels, cleaned

1 regular can coconut milk

1 medium onion, minced

2 cloves garlic, crushed

2 tbsp ginger, cut in thin strips

1 cup chopped spinach

1 tbsp fish sauce

Chili, salt and pepper to taste

2 tbsp cooking oil


Heat the cooking oil in a cooking pot, saute the garlic, onion, and ginger

Pour-in the coconut milk and let it boil and thiken a bit.

Add, spinach, fish sauce, chili, and salt and pepper to taste

Put the mussels in the pot, stir and cook for 3 to 5 minutes or until the mussels open up

Serve with steamed rice or noodles. Share and enjoy!



Creamy mussel soup with tomatoes and chili

Mussels are easy to prepare and super delicious, specially with freshly baked homemade bread or French fries.
I usually steam the mussels traditionally with some white wine, this time I made it with tomatoes and chili, the tomatoes gives the soup a lovely golden color.
This serves 2
1 kg mussels
1 tomato
1/2 onion
1 stalk celery
1 carrot
100 ml white wine
100 ml whipping cream
1 tbsp butter
1/2 teaspoon finely chopped chili or more for an extra bite
salt and pepper to taste..
Cut the vegetables into cubes and saute them in butter then add the chili.
The next step is to add wine and cream, salt and pepper to taste and boil.
When the soup is boiling add the cleaned and rinsed mussels.
Cover the pot and let the this simmer untill the mussels open I garnished with some choppwd sellery leaves.