Ginataang Tahong

Mussels are simmered in coconut milk with ginger, chili, and malunggay. The broth is creamy, briny, and rich enough to eat as a standalone seafood ulam.

Estimated cost: ₱330–₱370

Prep 20 min · Total 35 min · Serves 1

Nutrition per serving: 705 kcal · 43 g protein · 23 g carbs · 49 g fat

Ingredients

• 150g meat from about 250g shell-on mussels Tahong meat
• 3/4 cup coconut milk
• 1 cup malunggay leaves
• 1 tsp coconut oil
• 1 tbsp sliced ginger plus 1 chili ginger and siling haba
• 3 cloves garlic, minced
• 1/4 cup onion, sliced
• 1 tsp fish sauce
• 1/4 cup water
• 1 pinch black pepper

Steps

1. Scrub mussel shells well under running water and pull off any beards; discard cracked mussels or any that stay open when tapped.
2. Heat coconut oil in a pot over medium heat. Sauté ginger, garlic, and onion for 2 minutes until aromatic but not browned.
3. Add mussels and water, cover, and cook over medium-high heat for 3 to 4 minutes, shaking the pot once, until the shells open.
4. Discard any mussels that remain closed after cooking.
5. Lower heat to medium-low and pour in coconut milk. Add fish sauce, black pepper, and siling haba.
6. Simmer uncovered for 5 to 6 minutes, stirring gently, until the coconut broth turns slightly thicker and briny.
7. Add malunggay leaves and cook for 1 minute until wilted.
8. Remove from heat immediately to avoid overcooking the mussels; serve while the gata is hot and glossy.

Prices are estimates based on Department of Agriculture price monitoring. Nutrition is estimated from ingredient data (USDA FoodData Central, FNRI).