This Ginataang Tahong is creamy and aromatic, with ginger, garlic, spinach, and coconut milk coating fresh mussels.
30 minutes · Serves 3
Ingredients for Ginataang Tahong
1 lb mussels, cleaned
2 cups coconut milk
2 cups chopped spinach
2 tablespoons fish sauce
5 cloves garlic, crushed
1 medium onion, minced
3 tablespoons ginger, cut into thin strips
1/2 teaspoon ground black pepper
2 bird's eye chilies, optional
3 tablespoons cooking oil
How to cook Ginataang Tahong
1.Heat the cooking oil in a pot over medium heat. Sauté the garlic, onion, and ginger until fragrant and the onion softens.
2.Add the fish sauce, ground black pepper, and bird's eye chilies if using. Stir well.
3.Pour in the coconut milk and bring to a boil. Continue cooking over medium heat until the coconut milk is reduced by about half and slightly thickened.
4.Add the chopped spinach and cook for 1 minute, until wilted.
5.Add the cleaned mussels, stir, cover if needed, and cook for 3 to 5 minutes until the mussels open. Discard any that remain closed.
