For those who like Asian cuisine and mussels, here is a simple, cheap recipe that, in addition to being easy to make, can be prepared in less than half an hour. It comes from the Philippines, an island country where the consumption of fish and shellfish is very common. In Tagalog the word that designates the mussel is "tahong".
INGREDIENTS (4 people) :
- 500 grams (1.1 lbs) shell-on mussels, preferably fresh (not frozen)
- 200 grams (7 oz) of spinach
- 4-5 hot chillies or 2 medium green peppers
- A piece of ginger (about the size of a thumb)
- 1 onion
- 2 cloves of garlic
- Salt
- ground black pepper
- Vegetable oil
Wash the fresh mussels well and open them.
In a large saucepan pour a generous stream of oil and in it fry the finely chopped onion over medium heat, the garlic also chopped (without the green germ) and the sliced ginger. Let cook until the onion begins to show through and then add the mussels, seasoning.
We count one minute since we have incorporated the mussels and then we add a liter (5 cups) of filtered or bottled water. Let it cook over medium-high heat for 15 minutes and then add the well-washed spinach and the chillies (or the green pepper cut into strips) and let it cook for about 7 or 8 minutes. A few minutes before serving we check the point of salt and pepper and rectify if necessary.
If ginger isn't orientalizing enough for you, you can add some konbu instead of spinach.
An easy dish that combines vegetables and mussels for lovers of Asian cuisine.