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!

 

 

Pasta with oysters

How do you like your oysters, raw or cooked? Most people eat this delicatessen raw with a squeeze of lemon and tabasco. These days people experiment with the raw oysters with different condiments. At a hip bar in Oslo I got served raw oysters with wood sorell, spruce shoots and ants.
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When we used lived in South Korea I used to make this simple and quick little pasta dish with oysters occasionally and it would cost us less than US$ 5.-. Now that we are back in Norway I do not make this that often anymore since an oyster would cost arround US$ 3-4.- a piece. A little extravagant to make don’t you think?

At one of the local immigrant stores I came across frozen Korean oysters for about US$ 6.- per bag. I think it was about a dozen oysters per bag and so it would not cost a fortune to make this dish gain. These oysters are to be heat treated so it is not a problem if they have been frozen, as long as you thaw them properly. I usually lett anything frozen thaw out slowly by putting the frozen items in the fridge first and then take them out a little a head of time so when I cook they would be close to room temperature.
In South Korea oysters was some of the cheapest ingredient you could buy, I remember that we bought scallops at the fish market and we would get twice as many oysters with our purchase as the locals called it “for service”.This dish takes less than 30 minutes to make
For 4 people, you need:
500 g spaghetti
2-3 dozen oysters
juice of 1 lemon
100 g butter
4 cloves crushed garlic
A couple of hand fulls of hopped parsley
chili (optional)
Start by heating up water for the pasta with a little salt, and prepare all the ingredients,  put the pasta in the pot when the water is boiling..
Melt the butter in a pan and saute the garlic untill it is golden

Add the oyster and give them a quick cook, you do not want to over cook the oysters.

Then add the parsley and lemon juice

Remove the oysters and lett the sauce simmer a bit on low heat to reduce in amount.

By now the pasta should be ready, drain the pasta and put it in the pan with the oysters, salt and pepper to taste and add a little chilli if you want.

give it a quick toss and enjoy:)